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By Mrs. E. F. WARREN
OOK
BY MRS. E. F
NEW
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Yazoo Hardware Co.
Trade With Us- -(ivb~
We Try to Please n^v"^
AGENTS FOR
Perfection Oil Cook Stoves
Mrs. E. F. Warren, Yazoo City, Miss.,
cooks for twenty-two boarders on a
FOUR BURNER PERFECTION OIL
stove. ;
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Full Line Cooking Utensils
PEOPLES
Cash Grocery
Yazoo City, Mississippi
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— Quality, Service, Price —
M. M. STUBBLEFIELD,
Manager i
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PHONES 383 and 563 [
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— 2—
©CLA659764
APR 24 '22
SOUPS
OYSTER SOUP— One quart of sweet milk, let come to a
boil, add one heaping tablespoonful butter and salt to
taste, two dozen oysters, let boil in a little water or liquor
in a different vessel; when both come to 'a boil pour them
together, put a few oyster crackers in bottom of soup
plate and serve soup on them very hot, with a little black
pepper, take more milk and oysters if for a crowd.
CREAM OF TOMATO SOUP— One quart of milk, one can
of tomatoes, press tomatoes through a collander, add a
pinch of soda to prevent curdling, let milk come to a boil
then add tomatoes; season with salt and pepper. Thick-
en with one tablespoonful of butter rubbed into flour.
Serve with toasted bread. This soup when done should
be thick as cream.
CREAM OF ASPARAGUS SOUP— Take a can of aspara-
gus tips and boil thoroughly and press through a collan-
der, have ready one quart of boiling milk to which add
the asparagus pulp, season with salt and pepper to taste,
thicken with a lump of butter and little flour, add two
tablespoonfuls of cream, serve hot with toasted crackers.
CHICKEN CONSOMME— Cut a fowl into pieces, cover
th cold water, add one cup of rice, and boil until thor-
oughly cooked, remove the chicken, when cool, skim off
the grease, strain, pressing the rice through the sieve,
add to the liquor an equal amount of cream, season very
highly with salt and cayenne pepper, reheat and serve
very hot in cups with spoonful of whipped cream over
each.
—3—
\~
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Tell your friends to
shop at
mngtons j
Yazoo City's Best Store J
J
For Safety and Service
KEEP YOUR MONEY WITH
Citizens Bank and |
Trust Company
Yazoo City, Miss. j
A GUARANTEED BANK
When You Are too Busy to Bake
! Remember
ii
Weber's Bakery
Yazoo City, Mississippi
Cakes, Pies, Pastries, Bread and
Rolls
CHICKEN GUMBO — Fry very brown a large tender chick-
en, take upon a dish and fry in the gravy one quart of
sliced okra, add to chicken, put chicken and okra in porce-
lain vessel of cold water, add one large onion fried in
gravy, one spoon of butter, two sliced Irish potatoes, one
can of tomatoes, one spoonful of rice, add six crackers,
salt to taste and let cook for several hours, being careful
not to scorch, add one tablespoonful of black pepper when
ready to come up.
VEGETABLE SOUP— Fill pot about half full of cold water,
put either a beef bone or left-over broiled steak into the
water, then cut up three Irish potatoes, about one pint of
okra or more, one tablespoonful butter, put in a skillet
and cut up and fry one onion in the butter, pour one can
of tomatoes in with onions and chicken with a little flour,
after frying them pour into the other mixture; when
nearly done add a tablespoonful of rice and spaghetti
broken in small bits, salt and pepper to taste.
—5— -
To the Women Who Want the
Best for Less
SummerfiekTs
Yazoo City, Miss.
Can Always Please You
We Welcome Your Account
Delta Bank & Trust Co.
Yazoo City, Miss.
"THE BANK OF PERSONAL SERVICE"
Capital, Surplus and Profits $ 200,000.00
Deposits $1,500,000.00
Crane-Hamel Hardware Co.
Yazoo City : Mississippi
The place to buy the best goods for the
least money.
OUR MOTTO: "SERVICE"
PHONES 467 and 46S
—6-
MEATS
HAMBERGER STEAK — Take a nice sized steak and grind,
season with salt, red pepper and a tiny bit of onion, fry in
little cakes like sausages until brown, then make a thick-
ened gravy and pour one can of tomatoes into it then
pour your little cakes all into the gravy and let cook
awhile ; serve hot on a dish with gravy poured over steak.
OLD FASHIONED FRIED STEAK (FRENCH STYLE)—
Beat a steak thoroughly with hatchet, have one spoonful
of lard or two of cooking oil hot in skillet; cover steak
good with flour on both sides and put in hot grease ; let
brown on both sides, then make a gravy by putting some
dry flour in hot grease to brown, with one teacup of cold
water and a little onion, salt and pepper ; put steak back
into gravy and cook a good while, turning steak over
from side to side. Add one can of tomatoes when gravy
is first made and cook steak in it.
BROILED STEAK— Take a nice piece of steak and beat
thoroughly with hatchet, wipe top of stove off perfectly
clean, grease steak on both sides and throw on top of
stove and turn over rapidly until as done as wanted. Take
up, place on dish and sprinkle salt and black pepper over
it and cut up cold butter, about a tablespoonful over
steak, and run dish in top of stove until butter melts,
then take out, turn over in butter gravy and serve at once
on hot dish. Never wash steak that is to be broiled.
Wipe with damp cloth.
BROILED CHICKEN— Take a small chicken, dress and
wash clean, dry with cloth, have a very hot baker on top
of stove. Salt and pepper to taste, put chicken on baker
and cover with a tablespoonful of butter, put flat top on
—7—
START RIGHT
Mrs. Warren recommends
the use of
Posfels Flours
— Which have been known as the best for genera-
tions. Flour of known quality should be the be-
ginning of your efforts.
Wholesale Distributors
YAZOO CITY, MISSISSIPPI
LESS WORRY, MRS. HOUSEWIFE!
E Mound City Floor
Stains and Varnishes
and your floor troubles
S. Dolton Lumber Company
Everything to Build a Home"
Yazoo City. Miss.
Hot and Cold Lunches
BUDWEISER DRAFT
— DELICIA CREAM—
and Frozen Desserts
Exchange Brag Store '
YAZOO CITY, MISS.
chicken and set a heavy iron on top ; don't cook too fast ;
turn often until done.
BAKED CHICKEN — Cook an old chicken tender, kill and
dress the day before, rub a little soda over the outside,
lay fowl in ice box over night, before cooking wash off all
the soda and grease fowl all over, then put in roasting
pan with about two inches of water in botton, and cover
tight, cook until it begins to tender, take out and fill with
dressing. Turn often and baste with water in pan until
brown and tender.
DRESSING FOR BAKED CHICKEN^-Take a pan of egg
bread made of corn meal and some light bread or biscuits,
pour water over to soften; mix thoroughly, season with
salt and pepper to taste, tablespoonful of butter or lard,
one onion cut small, a little celery and two raw eggs, put
into skillet, with little grease on top of stove and let cook
awhile then remove and stuff fowl with it.
SOUTHERN STYLE FRIED CHICKEN— Take a young
chicken, dress and cut up in small pieces, roll in flour, sea-
son to taste with salt and black pepper. Have a skillet
with very hot grease, put chicken in and fry to a crisp
brown, take chicken out and make a cream gravy as fol-
lows: Sprinkle dry flour in grease and brown, pour one
cup of sweet milk, add salt and pepper to taste, stir con-
stantly and don't burn, till thick as wanted.
CHICKEN STEW— Take a large chicken, dress and cut up
and boil until tender in half a pot of water, make dump-
lings as follows: One pint of flour, one heaping table-
spoonful of lard, one level teaspoonful of salt, make up
with ice water to a stiff dough, roll thin and cut into
small pieces; put in pot with chicken and a spoonful of
butter; take half a cup of cold water, thicken with flour
and pour in pot to thicken gravy ; sprinkle with salt and
pepper to taste.
CHICKEN PIE — Dress and boil one chicken in about half
gallon of water until tender, then make a crust as fol-
—9—
lows: One pint of flour, two heaping tablespoonfuls of
lard, one level teaspoonful of salt, make stiff dough with
ice water; roll thin crust large enough to cover the bot-
tom of pan ; then put chicken and liquor in pan, salt and
pepper to taste ; put in one cup of butter one cup of sweet
milk, sift a little flour over the mixture, cut some of the
dough into small pieces and put all around among the
chicken, then roll a thin crust and put over top of pan ; let
middle of the crust go down on the mixture, bring up on
sides and press down with a fork on the edge of the pan.
Puncture the top of the crust with a fork, putting pieces
of butter into puncture, set in stove and brown slowly.
BEEF (POT ROAST)— Put small roast in pot on top of
stove with small quantity of water; cook until brown,
then season to taste with salt and pepper sprinkle well
with flour, pour tablespoonf ul of vinegar over meat ; keep
pot tightly covered, turn roast often; when nearly done
pour in one can of tomatoes and let cook a good while.
STUFFED ROAST— Put roast in roasting pan, put some
flour, salt and pepper and two tablespoons of vinegar over
same, put a little water in roasting pan and keep covered
tightly. Make dressing like for baked chicken. When
roast is nearly done slash down the roast and put dress-
ing in slashes, let brown nicely ; cook for three or four
hours till perfectly tender.
BEEF HASH — Cut up beef in small pieces, one Irish potato
and a small onion ; put in stew pan with a little water ; let
boil until tender; put a little flour into it to thicken the
gravy.
FRIED BEEF HASH— Grind cold roast or any kind of cold
beef, add one small ground onion, small quantity of cooked
Irish potatoes, salt to season, adding a pinch of red pep-
per, make into small cakes like sausages and fry in hot
grease.
—10—
PORK ROAST AND POTATOES— Take a nice pork roast,
wash and put in roasting pan, put salt and pepper and
flour over same, fill pan about half full of water and keep
well basted; when about half done turn the skin side up
and slash deep, and let brown ; when about half done peel
a lot of small sweet potatoes and put around roast and let
them all brown together ; cook two or three hours or until
tender ; serve potatoes around roast on dish.
PORK SAUSAGE — Take pork, lean and fat, grind in meat
chopper, season with salt and red and black pepper to
taste; take a little sage and dry in stove; rub through
sifter and into meat ; mix all thoroughly ; make into small
cakes and fry.
BACK-BONE AND DUMPLINGS— Take the back-bone of
a hog, cut into small pieces, or as much as needed; put
on in pot of water, boil together until tender; lift out of
pot and make dumplings as directed in chicken stew ; put
on in pot of water where bone has boiled; thicken gravy
and salt and pepper to taste; when done put back-bone
in with stew and serve all together.
PORK SPARE RIBS— Take ribs from side, cut across sev-
eral times, put in roasting pan with water to cover,
sprinkle flour, salt and pepper over meat, cover and put
in stove and cook until tender.
BROILED QUAIL ON TOAST— Dress and wash clean;
have a hot baker on stove ; salt and pepper to taste ; table-
spoon of butter rubbed over quail ; put a top over it and a
heavy weight to hold it down; turn often and cook
slowly until done, but not dry; brown two slices of bread
nicely ; pour melted butter over pieces and serve between
bread.
SQUIRREL FRIED — Take a squirrel, cut in small pieces, put
in vessel of water and boil till tender; take out and roll
thoroughly in flour; season with salt and black pepper;
have skillet of hot grease and fry till brown ; take out and
make a nice brown gravy; return squirrel to gravy and
let cook in that for a while.
—11—
BAKED HAM — Take Armour ham, wash and scrape
thoroughly; put ham on top of stove in roaster half full
of cold water; let stay on top of stove till it begins to boil,
then set in stove and let cook two or three hours, accord-
ing to size ; keep tightly covered until done.
MEXICAN HASH — Cut into small pieces any cold meat,
beef, veal or pork, add cold potatoes, bread crumbs, two
onions, a little garlic, celery seed, red pepper, salt and
black pepper to taste, a little butter, put into a skillet with
a little hot lard; after cooking a while, add one can of
tomatoes; let cook until thoroughly mixed and rather
dry ; serve hot on buttered toast. Be sure and have plen-
ty of onions and pepper and it will be true Mexican
style.
ROAST TURKEY— Dress nicely and put on ice all night,
then wash and put in roasting pan (never boil), grease
all over with lard, salt and pepper to taste, fill roasting
pan about half full of water; put in stove and let cook
slowly; keep tightly covered, baste often; when nearly
done make a dressing as for baked chicken and stuff; if
you like a few oysters may be added to dressing; when
well done, serve on dish garnished with slices of hard
boiled eggs, celery leaves arranged around dish.
ASPARAGUS LOAF— Two tablespoons of butter, two of
flour, four eggs, one scant tablespoon of gelatine, juice of
one lemon, one can asparagus tips, one pint of whipped
cream, salt and pepper to taste. Heat the butter and sift
the flour into a little water and stir up and add to butter
in double boiler. Beat the eggs well and pour over them
the butter mixture stirring the eggs constantly, put this
again in a double boiler, cook until eggs are done, stirring
constantly until leaving fire. Add dissolved gelatine,
lemon juice and salt and pepper, when cool add four kitch-
en spoons of whipped cream. Line molds with asparagus
tips and pour in the custard putting asparagus layer on
top. Set on ice to congeal and serve with mayonnaise.
—12—
CREOLE CHICKEN — One chicken, one onion, one can to-
matoes, one can mushrooms, one green pepper, salt and
pepper to taste. Boil chicken tender and then cut in
pieces.
SAUCE FOR THE CHICKEN— Cut the onion into small
pieces and fry in butter until yellow using a skillet, cut
into this one green pepper, one can tomatoes, one can
mushrooms, salt and pepper to taste, one teaspoon Wor-
cestershire, one teaspoon sugar. Cook this mixture until
thoroughly done; then add chicken; cover and let cook
until well seasoned.
SPANISH MEAT BALLS— Grind with meat chopper one
pound of raw beef, then chop a tablespoon of onions, add
a cup full of bread crumbs dried and ground, black pep-
per and salt and one raw egg. Mix thoroughly and roll
into balls. Put about three tablespoons of fat or oil of
any kind in frying pan and fry a medium size onion in
it. Take about one can of tomatoes and press through a
collander and put on stove and stew until thick, about
an hour. Fry your meat balls after adding a little onion.
Salt and pepper and some parsley, then stew them in
sauce about an hour. If sauce gets too thick add hot
water.
CREOLE OYSTERS — One can tomato soup, one green pep-
per, one-half small onion, one stick of celery, one table-
spoon flour, two of butter ; put butter in bottom of spider,
add onion, when brown add flour and pepper, then slow
cook until thick, season highly with salt and pepper. It
is best to boil green peppers ten minutes before cutting
fine. Drain medium sized oysters, put layer in pan, cover
layer with Creole sauce and sprinkle with cracker crumbs.
Fill pan in this order and run in stove for a few min-
utes. This is a delicious dish.
CHICKEN RISSOLES— One cup finely chopped chicken will
make six rissoles. Mix with chicken twelve finely chop-
—13—
ped stuffed olives, salt, pepper and onions to taste. With
your largest biscuit cutter cut from rich pie crust twelve
rounds. On six of these put a spoon of the chicken mix-
ture, lay the other six rounds on these, wet the edges
with cold water and press firmly together with a fork.
Fry brown in deep fat. They may be dipped in egg and
bread crumbs before frying and they will puff up.
GOULASH — Fry out two large slices of salt pork. Season
one pound of hamburger steak with half teaspoon of salt,
a generous dash of pepper, add one onion minced, crack-
ers rolled, add two tablespoons of water to moisten. Form
into small balls and fry brown in the pork fat. Break
one-fourth package of macaroni and boil until tender.
Butter two-quart pan. Put in layer of macaroni, season-
ing with a dash of salt and pepper, then a layer of the
meat cakes, using the fat they were fried in, then another
layer of macaroni. Pour over the whole one-half can of
tomatoes, cover and place on back of stove and let sim-
mer for two hours but be careful not to scorch.
FISH
BAKED RED SNAPPER (DELICIOUS)— Take a red snap-
per and fill the inside with dressing made by recipe as
given for baked chicken, then pour a can of tomatoes, half
a cup of tomato catsup, two tablespoons of Worcester-
shire sauce, one tablespoonful of butter, salt and pepper
to taste, sprinkle flour over all and add a little water;
baste often, and cook about three-quarters of an hour.
Bake inside of stove; serve with sliced lemon over the
fish.
BAKED CATFISH— Wash and dry fish and lay in pan;
fill pan about half full of water; lay slices of fat bacon
on top ; butter may be used in place of bacon ; when thor-
oughly done and brown, thicken gravy and serve with
dressing as follows: Beat yolks of two eggs with two
tablespoonsful of cream, one teaspoon of mustard, one-
half cup of vinegar ; boil together until thick. Beat whites
stiff and beat into sauce and serve cold over fish.
FISH DRESSING NO. 2— Moisten bread crumbs with
melted butter, season with chopped pickle, lemon juice, a
trace of powdered herbs, salt and pepper, add a little cold
water if needed.
FISH CHOWDER— Cut in half one dozen medium sizeu
perch or trout, one dozen Irish potatoes peeled and sliced,
one dozen sliced or one can of tomatoes, one pound of fat
sliced bacon, season with salt and pepper and Worcester-
shire sauce, one cup of butter, one dozen onions, sliced
thin; cover the bottom of pan with a layer of bacon, then
a layer of fish, potatoes, onions, a layer of tomatoes, then
a layer of bacon, fish, etc., until it is all in the pan, then
add sauce and a little water; cover closely and cook slowly
—15—
for three hours on top of stove. Do not stir; lift from
pan with a ladle. Do not break more than necessary.
Lessen the quantity of everything in proportion for a
small family. This is very fine.
BOILED SALMON WITH SAUCE— Drop unopened can of
salmon into a pot of water and boil for one hour.
SAUCE FOR SAME— Three hard boiled eggs; take the
yolks and rub into them one teaspoonful of mustard, a
little salt and red pepper; one-quarter pound of melted
butter, juice of one lemon and chopped whites of the
eggs; just before serving open can of salmon and pour
liquor into sauce. Serve salmon with creamed Irish po-
tatoes.
OYSTER COCKTAIL— Two dozen oysters or more ; put half
cup of tomato catsup, two tablespoons of Worcestershire
sauce, juice of a lemon, salt and red pepper to taste, one
teaspoon of vinegar. Thoroughly chill before serving.
STUFFED CRABS — One large can of crabs, six soda crack-
ers; roll fine; two hard boiled eggs, one raw egg, table-
spoon of butter, one cup of sweet milk; salt to taste;
make pretty hot with red pepper; one teaspoonful of
Worcestershire sauce, pinch of mustard ; mix thoroughly ;
fill shells lightly, then sprinkle some of the rolled crackers
over the top of each; set in stove and let brown. Serve
hot with sliced lemon.
SCALLOPED FISH— Boil the fish and pick it fine ; boil one
pint of sweet milk with one onion; strain out the onion,
put the milk on again; add one-quarter pound of butter
with a very little flour stirred in. Season with pepper
and salt to taste; let it boil to the consistency of very
thick cream; put in baking dish by alternate layers of
fish and cream ; then add layer of cracker crumbs, butter
salt and pepper, and the juice of one lemon; bake fif-
teen minutes.
-16—
SALMON BALLS — Remove the bones, salt and pepper to
taste ; make balls and roll in meal ; fry in very hot lard
till brown.
OYSTER CROQUETTES— One quart of oysters, one pint
of chicken, a scant pint of bread crumbs, the yolk of two
eggs, one tablespoonf ul of butter, salt and pepper to taste.
Chop oysters and chicken very fine ; soak bread crumbs in
oyster liquid, then mix all ingredients and shape in cones ;
dip in egg and cracker crumbs and fry brown.
OYSTER PATTIES — Take of oysters according to the num-
ber to be served and put them in the same pan with but-
ter, pepper, salt, and a little flour ; stir and let simmer for
a few minutes on the stove ; bake shells of rich puff paste
in patty tins, also small rounds for covers and set in the
oven for five minutes. They should be served immed-
iately.
OYSTER OMELET— Make a nice omelet and just before
turning it over fill the center with oyster filling, prepar-
ed as for patties ; asparagus and mushrooms can be used
in the same manner.
BROILED OYSTERS— After paring crusts from six slices
of bread, toast a rich brown and place on heated platter;
put can with butter on back of stove where it will melt
but not cook ; drain and carefully wipe two dozen oysters.
After seasoning with salt and pepper, drop on very hot
griddle; turn almost instantly and quickly remove from
griddle to sauce of melted butter; after the oysters are
broiled, place four on each slice of toast; pour on the
melted butter and serve hot.
CREAMED OYSTERS AND PEPPERS— Heat one quart of
oysters to boiling point, drain and make a sauce of the
liquor by adding cream, butter, flour, salt and pepper;
add to the oysters. Cut stems out of peppers and remove
seed; put oysters into these cases; sprinkle buttered
cracker crumbs over top and brown. Serve on toast.
—17—
TROUT STUFFED AND FRIED MEXICAN STYLE—
Stuff the trout with cold cooked red fish, chopped mush-
rooms, bread crumbs, lemon juice and two well beaten
eggs; dip fish in oil, then in bread crumbs and fry rich
brown. Serve with tomato sauce and capers.
SALMON A LA REINE— Put into a frying pan a table-
spoonful of butter ; when melted stir in a tablespoonf ul of
flour; make a smooth paste, then add a gill of water, one
lemon, salt and pepper to taste, one small onion, minced
fine, yolks of three hard boiled eggs mashed ; then put in
contents of one can of salmon and let simmer five min-
utes; cut whites in rings and place on salmon after it is
in the dish. Good hot or cold.
COD FISH BALLS — Take package of cod fish or as much
as needed and boil in good deal of water; drain off and
boil again in more water until tender. Pick all the bones
out thoroughly, then mash up with as much boiled Irish
potatoes as fish and season with black pepper ; make into
small cakes and drop into hot grease and fry till brown.
—18-
BREAD
WAFFLES NO. 2 — One egg beaten separately, one cup but-
ter milk, little salt, one-half teaspoonful soda, two tea-
spoons Royal Baking Powder, one heaping tablespoon of
lard, flour enough to make batter just a little stiff.
MUFFINS — Two cups of flour, one cup of sweet milk, three
tablespoonsful of sugar, pinch of salt, one egg, butter
size of an egg, two tablespoonsful of Royal Baking Pow-
der; cook in muffin tins.
SPOON BREAD — Three eggs, three cups buttermilk, one
cup corn meal, one teaspoon soda, salt and a lump of but-
ter; bake in a pan one-half hour.
CORN BREAD — One pint of meal, one level teaspoonful of
salt, one level teaspoon of Royal Baking Powder, about
a light half teaspoonful of soda, buttermilk enough to
make a nice batter. First sift meal then put everything
in, then pour a little boiling water on meal; put heap-
ing spoon of grease in pan and let get hot; pour in mix-
ture and bake.
BUTTERMILK BISCUIT— One quart flour, two heaping
tablespoon lard, two teaspoons Royal Baking Powder,
one-half teaspoon soda, mixed with flour, two teaspoons
salt; mix with buttermilk; make rather stiff dough, roll
thin ; cut and place one on top of other and bake quickly.
SPOON BREAD No. 2 — Use the real Southern corn meal
and scald one and a half cups thoroughly ; allow to stand
till cool; beat three eggs separately, add yolks to three
cups of milk, then stir in the meal ; add half a teaspoonful
of salt ; melt a piece of butter the size of a walnut ; add a
teaspoon of Royal Baking Powder and the whites of
eggs ; turn into a buttered dish or pan and cook in a mod-
— 19r-
erate oven for three-quarters of an hour, or until it is the
consistency of a thick custard. Send to table in the dish
and serve with a spoon.
FLANNEL CAKES— Take one pint of flour and sift one
full teaspoon of soda, one teaspoon Royal Baking Powder,
sift with flour'; add one heaping teaspoonful sugar, one
level spoon salt, one and one-third pints of buttermilk, one
egg. Beat all together well and have batter pretty
thick; have griddle medium hot and grease with bacon
rind.
BEATEN BISCUITS — One quart flour, two ounces lard,
one large teacup of sweet milk; mix into a stiff dough,
beat or run through the machine for twenty or thirty
minutes, till the dough blisters and is smooth. It may
then be rolled and cut; stick with fork which should
penetrate the board. Bake in quick oven. An addi-
tional ounce of butter will make a richer biscuit if de-
sired.
BUTTERMILK BISCUITS— One level teaspoon of soda,
one level teaspoon of salt, one rounding teaspoon Royal
Baking Powder, one large heaping tablespoon of lard,
two cups fresh buttermilk; mix all together; work in
flour to make soft dough ; roll thin, cut with small cutter
and bake in hot oven.
A RECIPE FOR TWELVE MUFFINS— One tablespoon of
butter, one of sugar, two eggs, one cup of milk, two cups
flour, two teaspoons Royal Baking Powder; beat butter
and sugar to a cream, beat eggs and add gradually, then
add milk flour and Royal Baking Powder; mix well and
divide into warm buttered muffin pans; bake in moder-
ate oven for twenty minutes.
SALLIE LUNN — One quart of flour, one tablespoon salt,
one teaspoon of sugar; rub in heaping tablespoon butter
and lard mixed in equal parts, one boiled Irish potato
mashed fine; make up dough with one-half teacup of
—20—
yeast, two eggs well beaten, enough warm water to make
consistency of lightbread dough ; knead well ; when it has
risen put it lightly into a cake mold for the second rising
when it has risen the second time bake in a moderately
hot oven.
BISCUITS— Two rounding teaspoons of Royal Baking
Powder, one level teaspoon salt, one large heaping table-
spoon of lard, about two-thirds of a pint of sweet milk;
pour milk into other ingredients and add gradually flour
enough to make a soft dough ; roll out and cut with small
cutter and bake in hot oven a few minutes before ready
to serve.
QUICK ROLLS — Sift three cups of flour into a bread bowl,
make a hole in the center and put into it one tablespoon
of lard or butter melted, one level teaspoon of salt, one
cake of Fleischman's yeast, dissolve in half a cup of
luke warm sweet milk; add the white of one egg well
beaten ; knead very little ; put to rise for two "hours, then
make into rolls and let rise one hour, then bake ; these can
be made after breakfast and baked for luncheon. This
quantity makes one goodsized pan of rolls.
DATE MUFFINS— Cream two tablespoons butter with
one-quarter cup sugar; add two well beaten eggs, then
one cup milk and two cups flour sifted with two tea-
spoons Royal Baking Powder; beat thoroughly and add
pinch of salt and one cup dates cut fine. Bake in quick
oven. These make a delicious luncheon or supper dish.
DELICATE MUFFINS— Three cups of sifted flour, two
teaspoons Royal Baking Powder, one level teaspoon salt,
one egg, one pint of milk, two tablespoons melted Snow-
drift lard; sift together the flour, salt and baking pow-
der; add egg well beaten, then add milk and beat, then
add melted Snowdrift lard; beat well and bake in hot
greased muffin tins.
CINNAMON ROLLS— Put two tablespoons butter into
one pint of flour, one teaspoon Royal Baking Powder,
—21—
one-half teaspoon salt, two-thirds cup of milk; add one
egg well beaten, mix lightly and roll into thin sheet;
spread lightly with butter, dust over four or five table-
spoons sugar and sprinkle with cinnamon, make into
pocket-book rolls or roll and cut ; let rise twenty minutes.
This makes two dozen rolls.
WAFFLES — Make batter with one quart of flour, one
quart sour milk, two eggs beaten separately, three table-
spoons melted butter, one teaspoon soda and half tea-
spoon salt.
LIGHT ROLLS, FRENCH STYLE— Take one cake of
Fleischman's yeast cake, dissolve in pint of warm water,
one quart flour, two eggs, one cup sugar, tablespoon of
lard, sift flour, add sugar and work lard into it and make
into a stiff batter with the water the yeast cake has been
dissolved in, put the eggs in batter and beat together
thoroughly ; season with salt to taste ; put in warm place
to rise till it is light and foamy, then add about a quart
of flour to make a stiff dough ; knead till smooth, then let
rise again, then pinch off your rolls and place in pan
without working ; set in moderate hot stove and bake ; be-
fore baking grease over the top of the bread, also grease
your pan before putting bread in for baking.
POTATO ROLLS— Two cups mashed Irish potatoes, 1-2
cup ground meat, salt to taste, a dash of pepper, a few
drops of onion juice, one tablespoon of parsley chopped
fine, one egg, bread crumbs to mix. Add salt, pepper,
onion juice and a little of parsley to the mashed potatoes
and a little cold milk. Flatten out a spoonful of potatoes
and take one spoon chopped meat, add salt, pepper and
rest of parsley to meat, and put on potatoes and roll the
potatoes around the meat, take raw and dip roll into
same and bread crumbs and fry in hot fat. Make rolls
two and three inches long.
A GOOD ROLL — Cook well done, enough Irish potatoes to
amount to one and half cups when run through ricer, dis-
solve one cake of yeast in one cup of tepid water, to the
—22—
potatoes add two eggs beaten light, one half cup sugar,
then the yeast. Add one cup flour, one of sweet milk al-
ternately beating with egg whip. If necessary add more
flour to make as thick as for batter cakes. Let rise twice
its bulk in warm place free from drafts. Make into
smooth dough with one quart flour, one heaping tea-
spoon salt and one cooking spoon of lard, in winter it
takes batter about two hours to rise, in summer not so
long. Roll out, make into small rolls and put in a greased
pan, grease tops, cover, let rise about one hour and bake.
ROXBURY DROPS— Cream half cup sugar with quarter
cup butter, stir in half cup of molasses and half cup sour
milk. With this mix one and a half cups sifted flour,
half teaspoon cloves, one of cinnamon and a little nut-
meg, beat yolks of two eggs and add, stir in one-half cup
seedless raisins, one-half cup chopped nuts rolled in a
little flour, one teaspoon soda dissolved in little boiling
water and last the whites stiffly beaten. The dough
should be quite stiff, if necessary use little more flour.
Drop by teaspoonfuls on a buttered tin leaving space be-
tween to spread, bake for fifteen or twenty minutes in a
moderate oven.
CINNAMON ROLLS— Make a good biscuit dough either
with Royal Baking Powder or soda and sour milk, roll
one-half inch thick, spread liberally with butter and
sprinkle with light brown sugar and sift cinnamon light-
ly over the sugar, roll up, beginning at one edge, moisten
the edge so it will hold the roll, cut in slices about one
and a half inches, stand on end and bake. These are
fine to eat with coffee.
PEANUT STRAWS— Make a nice rich pastry, roll it out
and spread one-half with softened peanut butter, wet the
edges of the crust and fold the remaining half over it.
Roll lightly with a rolling pin and prick here and there
with a fork to prevent puffing up. Cut in strips about
one inch wide and three long, bake in a quick oven until
lightly browned and brush over with sweet milk.
—23—
VEGETABLES
CORN FRITTERS — One can corn through meat grinder,
measure a pint, add two eggs beaten, one teaspoon of
butter, salt and pepper, one teaspoon sugar, one table-
spoon of milk and. enough flour to make it possible to
handle, make into little cakes, using as little flour as
possible ; drop into hot fat and fry deep brown. Serve very
hot after draining.
BROILED EGG PLANT (MEXICAN STYLE)— Soak
slices of egg plant in highly seasoned olive oil, using all
kinds of herbs in it ; broil slices on hot griddle and serve
with tomato sauce.
ASPARAGUS WITH VINAIGRETTE DRESSING— Re-
move asparagus from can to platter, four tablespoons
vinegar, salt and pepper to taste, three tablespoonsful of
olive oil, little minced parsley, quarter of chopped onion,
one quarter pint of olives, chopped fine, pinch of sugar.
SQUASH COOKED MEXICAN STYLE— Take baking dish
or pan, tablespoon of grease, layer of raw sliced squash
and layer of fresh sliced tomatoes, and a layer of onions ;
season with red pepper and salt; cut up one green pep-
per, repeat the layers until pan is nearly full ; put in few
pieces of butter over the whole, cover tight and cook in
slow oven.
BEANS — String and put into a pot of boiling water with a
piece of fat meat and boil for two hours or till well done.
Salt to taste.
EGG PLANT — Slice and peel egg plant and put on to boil,
water enough to cover, mash up and add a half cup of
flour, for one eggplant add one egg, enough sweet milk to
—24—
make a thick batter ; salt to taste and use plenty of black
pepper; put tablespoon of grease in skillet and get hot
and make egg plant into small cakes and fry brown. Add
more flour if needed.
CAULIFLOWER — Trim off the outside leaves of a nice
fresh cauliflower, tie up in a piece of cheese cloth and put
into well salted boiling water. Boil for twenty or thirty
minutes, being careful to take out as soon as tender or it
will fall to pieces, drain and separate into little flower-
ettes, put in baking dish, pour over cream sauce, sprinkle
thickly with grated cheese and brown in a quick oven.
Omit cheese if desired.
SPINACH — Pick and wash thoroughly, put in a little hot
water and boil about half an hour, salt and pepper to
taste, and pour melted butter over it and slice several
hard boiled eggs over the whole.
STUFFED IRISH POTATOES— Take as many medium-
sized potatoes as needed, wash and bake whole with
skins on, inside of stove ; when done, cut off one end and
take a small spoon and scoop out the inside without
breaking the peeling; take the pulp of the potato, mix it
up with sweet milk, salt and pepper to taste and a tiny
bit of ground onion, a tablespoonful of butter, refill hulls
with mixture and put back in stove with cut ends up and
let brown. Serve hot in hulls.
IRISH POTATO CHIPS — Take as many potatoes as need-
ed, wash and peel and slice very thin on a potato slicer,
then let stand in cold water while your skillet, half full of
cooking oil or lard, is getting hot, then drain thoroughly
and put just a few potatoes at a time in the pan and stir
around lightly in grease until a light brown, then take
out quickly before they get too brown; drain off grease
thoroughly as you take them up. Serve hot with a little
salt sprinkled over them. Never try to fry potatoes in
salty grease, and never salt till ready to serve.
—25—
FRENCH FRIED POTATOES — Peel potatoes and slice in
strips as big as your little finger. Stand in cold water
for a while, then fry in hot grease until brown. Serve
hot with a little salt sprinkled over them.
SQUASH — Boil whole, young, tender squash, mash up and
fry in hot grease ; season with salt, pepper, a little butter
and chopped onion. Let fry down brown.
FRIED SWEET POTATOES — Peel and slice not too thin,
pour boiling water, amount needed, over them with a
handful of salt thrown into water ; let stand a while then
fry in moderate hot skillet till nicely brown.
SWEET POTATOES IN THE PAN— Slice as for frying,
put in pan one cup or more of sugar according to amount
of potatoes, one spoonful of butter and a good pinch of
salt. Fill pan about half full of water, put in bottom of
stove and let cook until syrup is thick and potatoes brown
Serve hot in pan.
SWEET POTATO PONE — Grate a few potatoes, as much
as needed, and add enough sugar to sweeten, two cups
sweet milk, one-half cup butter and three eggs, little nut-
meg. Bake slowly till thoroughly done.
ASPARAGUS ON TOAST— Take bread sliced thin and
brown nicely, make a nice dressing of sweet milk, table-
spoon of butter, salt and pepper to taste, and thicken
with about half cup sifted flour, open can of asparagus
tips, put into dressing and let come to a boil. Don't put
asparagus into dressing until it gets thick. Serve about
three or four pieces of asparagus on a piece of toast with
dressing poured over. Serve hot.
MUSHROOMS — Open can and cook for a short while, and
make a dressing just like asparagus and cook in that for
a while.
BAKED TOMATOES— Take tomatoes, as many as people
you have to serve, scoop out inside, chop up and mix with
mushrooms, a few crackers rolled, one spoon of butter,
—26—
salt and pepper to taste, replace in tomatoes, sprinkle a
few cracker crumbs over tomatoes and a little melted
butter and let brown.
STEWED TOMATOES— Take one can of tomatoes, pour
into skillet one and a half cups of sugar, two cold biscuits
crumbled up, one spoon of butter, salt to taste with a lit-
tle black pepper, stew down until almost candy.
FRIED GREEN TOMATOES— Slice green tomatoes, salt
and pepper some meal like you were going to fry fish, dip
your tomatoes in meal and fry in hot grease. Serve hot
on flat dish.
DEVILED TOMATOES— Take two or three large tomatoes
not over-ripe, cut into slices half an inch thick, and lay
on a sieve, make a dressing of one tablespoon of butter,
one of vinegar, rub smooth with the yolks of hard boiled
eggs, add a very little sugar, salt, mustard and cayenne
pepper; beat until smooth and heat to a boil, take from
the fire and pour into it a well beaten egg, whip into a
smooth cream ; put the vessel containing this dressing in
hot water while the tomatoes are being broiled over a
clear fire, put the tomatoes on a hot dish and pour the
dressing over them. Cooked in this way, it will be a de-
licious accompaniment to roast chicken. This is fine.
STUFFED BELL PEPPER— Take one dozen bell peppers,
cut in half; take out seed, take one small can of com
beef hash and a little cold beef ground up, one spoonful
of butter, a few of the seeds cut up, one cup of sweet
milk, a tiny bit of ground onion, five or six rolled crack-
ers, season highly with red pepper and salt to taste. Mix
all together and stuff peppers, sprinkle a little of the roll-
ed crackers over the peppers with a little melted butter
poured over them, put in a pan and pour a quarter inch
of water in pan around them. Cook until done.
SWISS PEPPER— -Cut off the tops and remove the
from green sweet peppers, wash and stuff with small
pieces of left-over meat, chopped fine, one cup cf soaked
—27—
bread crumbs, two tomatoes, seasoned with chopped cel-
ery and a little extract of beef; season with salt and
black pepper and lump of butter; arrange pepper in bak-
ing dish, and pour wTater in about half -inch deep; bake
twenty minutes; serve hot.
STUFFED PEPPERS— Select large bell peppers and
split through center ; remove the seeds and stuff with the
following: Three cups of any ground cold meat, one cup
of grated bread crumbs or crackers, two eggs, one small
onion, one-half cup tomatoes, run through a sieve, salt
and pepper, mixed together with sweet milk to right con-
sistency. Stuff, put a little red pepper in if hot things
are liked. Place small bits of butter over each pepper;
bake in a little water twenty minutes.
ITALIAN STUFFED TOMATOES— Cut the tops from
large tomatoes and scoop out the centers; fill with left-
over macaroni and cheese and the tomatoes that come
out of centers; season with red pepper, dust with bread
crumbs, and place lump of butter on each tomato; place
in baking pan with little water and bake till tomatoes are
soft; carefully lift and place each one on buttered toast;
pour over a white sauce to which a hard boiled egg and
a little grated cheese have been added.
DUCHESS POTATOES— Half a dozen fine potatoes mash-
ed and rubbed through a sieve ; add a little cream and the
yolks of two eggs well beaten, salt and a little pepper;
beat together and make into balls. Brown quickly in hot
oven.
STUFFED EGG PLANTS— Boil the egg plants whole.
When tender cut half in two and scoop out the pulp ; mix
with this pulp an equal quantity of toasted bread crumbs
and one small onion, chopped fine; season this highly
with butter, pepper and salt; replace in shells and
sprinkle bread crumbs and small lumps of butter on top
of each and place in oven to brown.
-26 —
TURKEY SANDWICHES— Take bread, cut all crust off
sides and put a nice layer of turkey with mayonnaise over
it and cover with slice of bread.
CHEESE AND PEPPER SANDWICHES— One and a half
pounds of cheese, three bell peppers, slices of buttered
bread; remove rind from the cheese, and remove seed
and white pith from the peppers; grind peppers fine;
mix thoroughly and smoothly with mayonnaise dressing,
and spread between slices of bread, toast the cut side of
the sandwich. Serve hot with coffee.
A NICE FILLING FOR SANDWICHES— Take one can of
deviled ham, one-half bottle of Worcestershire Sauce,
one-third of a pound of good butter; mix all together,
keep in ice box for several days.
PECAN SANDWICHES— One pound pecan meats, one cup
grated cheese ; mix enough Ferndell dressing with cheese
ter, then with cheese; then sprinkle thick with pecans,
to make a paste; slice bread very thin, spread with but-
cover with another slice of bread from which all the out-
side crusts have been removed.
RAISIN SANDWICH— Grind in a meat chopper 1 lb. of
seedless raisins. Boil 1 cup of sugar with half cup of
water till will hair. To this, add the ground raisins and
stir till well mixed. Cut small slices of white bread and
trim off the crust, spread one slice with peanut butter,
and the other with the raisins. Place together in the
usual way. One teaspoonful of butter can be added to
the raisin if desired.
—29—
CLUB SANDWICHES— Arrange thin slices of cooked ba-
con on slices of bread, cover with slices of cold roast
chicken and cover chicken with mayonnaise dressing,
add two slices of iced tomato and a lettuce leaf, cover
with slice of bread. The bread should be toasted a nice
brown.
RUSSIAN SANDWICHES— Spread zephyrettes with thin
slices of Neufchatel cheese, cover with finely chopped
olives moistened with mayonnaise dressing; place zeph-
yrette over each and press together.
SARDINE CANAPES— Spread circular pieces of bread
(toasted) with sardines, from which the bones have been
removed, rubbed to a paste with a small quantity of
creamed butter and seasoned with Worcestershire
sauce and a few grains of cayenne ; place in the center of
each a stuffed olive made by removing stone and filling
cavity with sardine mixture. Around each, arrange a
border of finely chopped whites of hard boiled eggs.
EGG AND OLIVE SANDWICHES— Chop five hard boiled
eggs very fine ; stone and chop fifteen large olives and
mix with the egg, moisten all with three tablespoons of
melted butter, season with salt and pepper and mix to a
moist paste. Spread on the slices of bread and «over
with mayonnaise dressing.
TOMATO AND NUT SANDWICH— Chop three medium
sized tomatoes, add small green pepper chopped fine and
one-half cup of chopped nuts, and a dash of mayonnaise
dressing; place on lettuce leaf between thin slices of
white bread, cut very thin and spread with mayonnaise.
PIMENTO SANDWICH— To one fifteen-cent box of pi-
mentoes take a quarter of a pound of cheese, grind both
cheese and pimentoes fine, drain ci'f juice from pimen-
toes, mix together with a spoonful of mayonnaise, have
it hot with red pepper and add a pinch of salt, slice bread
—30-
thin and spread mixture on slice of bread and cover with
another, press together. Bread should be trimmed on
edges.
OLIVE SANDWICHES— Slice bread very thin and trim
off all edges. Get stuffed olives, slice round so the red
will be in the middle, butter bread with the mayonnaise
and cover with the sliced olives; press a thin slice of
bread over the top.
A SWEET SANDWICH FILLING— Take two tablespoons
of lemon juice to four of peanut butter, add one-half cup
of chopped pecans and one-half cup seeded raisins, mois-
ten with mayonnaise, and add a little sugar if you like.
—31-
DESSERTS
ORANGE PUDDING— For a family of six take one pint of
sweet milk, two heaping tablespoons corn starch dis-
solved in a half-cup of the milk, two heaping tablespoons
sugar, yolks of three eggs, beaten thoroughly, and a
pinch of salt; mix all together and cook in double boiler;
stir constantly, til thick and smooth, then set to cool.
Seed and cut into small pieces four oranges, add one cup
of sugar to the oranges, mix oranges and custard to-
gether, then beat the whites of three eggs into a me-
ringe, and put two tablespoons of sugar and a pinch of
baking powder to make meringe stand up; spread over
the custard, set in stove and brown. Serve cold.
ITALIAN CREAM— Soak one-half box Knox gelatine in
one cup water; dissolve over vessel of warm water, add
to this one big can grated pineapple, one cup of sugar;
mix all together and let come to a boil, strain through a
coarse muslin cloth. When cool, but not congealed, add
one pint of whipped cream; put on ice and let congeal.
Serve with or without whipped cream.
FIG PUDDING — One cup seeded raisins, one cup chopped
figs, one cup chopped suet, one cup sweet milk, two and
one-half cups flour, one cup molasses, one teaspoon soda,
one of ginger, one of cinnamon, one of nutmeg, one of
salt. Add fruit, flour and spices, then pour in liquids;
steam two and one-half hours.
SAUCE FOR SAME— One-half cup of butter, one cup of
sugar, creamed as for cake.
BLACKBERRY JAM PUDDING— Three-fourths cup of
butter, one cup of sugar, and e-half one
—32—
cup blackberry jam, three eggs beaten separately, three
tablespoons sour cream, one teaspoon of soda, one nut-
meg, bake and serve with sauce.
CHOCOLATE PUDDING — One pint bread crumbs, press
soaked one quart of milk; beat yolks of three eggs, and
one cup of sugar with one tablespoon butter, three table-
spoons chocolate grated with a little hot water; mix all
together on a deep pudding dish; bake thirty minutes;
flavor with vanilla. Beat the whites of the three eggs
very light, add three or four tablespoons sugar and
spread over pudding; brown quickly.
PRUNE PUDDING WITH WHIPPED CREAM— Take one
pound of prunes, wash thoroughly and cover with cold
water, add three-fourths cup sugar, two tablespoons of
cinnamon; let cook; when nearly done add two teaspoons
of vinegar with a little flour to thicken; let cool. Seed
prunes and mash through collander, sweeten to taste,
add seven stiffly beaten whites of eggs, flavor with va-
nilla and bake in a pan of water for an hour, serve cold
with whipped cream sweetened and flavored.
MARSHMALLOW PUDDING— Soak two tablespoonsful
of Knox Acidulated gelatine in half cup of cold water fif-
teen minutes ; add to this one pint boiling water and half
the acid. Divide this, color half of it with half of the
fruit tablet contained in package. Into whites of four
eggs beaten very stiff, whip one and a third cups sugar;
when it begins to congeal whip the pink into half of the
eggs and sugar a tablespoonful at a time and pour in
mold that has been dipped into cold water; now add the
white gelatine flavored with a little vanilla to the other
half of the eggs ; add sugar, and when the pink has com-
menced to congeal pour the whites into it; to remove
from mold, dip for an instant in hot water; serve with
whipped cream.
MARSHMALLOW PUDDING NO. 2— Whites of eight
eggs 'well beaten, two heaping tablespoons of gelatine,
dissolved in two cups of boiling water ; pour this slowly
over the well-beaten whites, add two cups sugar, any de-
sired flavoring ; beat the whole a half hour ; now take of
color one-half pink (with fruit coloring in to pink part
beat one cup of chopped pecans, and into white part one
cup of shredded pineapples. Put into mold white part on
top of pink part, let stand on ice firm, slice and serve
with whipped cream.
FRUIT PUDDING— Three eggs well beaten, half cup of
sugar, three tablespoons flour, package of seeded dates,
cut up fine, one-fourth pound pecans, cut fine; grease
pudding pan and bake in moderate oven one half -hour.
DIPLOMATIC PUDDING — One pint of milk, one-half cup
of sugar, put on to boil, add beaten yolks of three eggs
and stir on slow fire; add one-half box gelatine soaked
in cup of milk, strain and let cool ; when it begins to con-
geal, whip a pint of cream into the congealed part, flavor
with two tablespoons of sherry wine, rum or brandy.
Take layer of lady fingers and cup of raisins, put in lay-
ers and pour the custard over it. Serve with whipped
cream.
ORANGE SPONGE— Cover one-half box of gelatine with
half cup of water, soak ten minutes, press juice from five
large oranges, add one cup of sugar, stir until dissolved.
Whip one-half pint of cream, put orange juice in pan, and
stand in another pan of cracked ice. Stir the gelatine
over hot water until dissolved, add it to the orange juice,
stir constantly; just as soon as it begins to congeal add
whipped cream, stir it up together, strain and serve cold.
CHOCOLATE WHIPS— One square of chocolate, one-half
cup of sugar, six eggs and a pinch of salt. Grate chocolate
fine and put in pan with two tablespoons of sugar and
one of boiling water; when dissolved add it to one and a
half pints of sweet milk, which should be hot, in a double
boiler; beat eggs and remainder of sugar together, stir
constantly till it begins to thicken, add salt and set away
—34—
to cool. Season one pint of cream with two tablespoons
of sugar, and one-half teaspoon of vanilla, whip cream to
stiff froth. When custard is cold, half fill glasses and
whipped cream upon it.
PEACH MARSHMALLOW DESSERT— Take one pound of
marshmallows, pour them in a large bowl, pour over
them the juice from a large can of peaches and set in ice
box all night, then next day serve with whipped cream
and cherries over the cream. You may use pineapple
juice if preferred.
HEAVENLY DESSERT— One-half pound white grapes,
cut in halves and seeded, one-half pound English walnut
meats, half pound marshmallows cut in cubes, half a
pound sliced pineapple, cut in cubes; pour over this one-
half pint whipped cream, sweetened. Serve very cold or
frozen.
FROZEN PUDDING— Make a custard as for plain vanilla
cream, add to the custard two tablespoons soaked gela-
tine. When ready to freeze add four tablespoons wine,
freeze ten minutes, add one pound of candied fruit and
finish freezing. Serve with whipped cream.
CHARLOTTE RUSSE— Soak one-third package of gela-
tine in three tablespoons cold water; pour over it one-
half pint of sweet milk hot, stir until gelatine is thor-
oughly dissolved, strain the mixture; when cool stir in
one quart of whipped cream, the frothed whites of three
eggs, one teaspoon of vanilla. Pour into mold lined with
slices of sponge cake, and put on ice ; serve with whipped
cream.
STUFFED APPLES— To be served with meat. Select ap-
ples, core and bake them, fill the cavities with pecan
meats and pour over them sherry wine enough to flavor;
serve with whipped cream, or white of an egg; if the egg
is used beat it well, add a little sugar spread over the top
and place in the oven to brown.
—35—
A NICE LITTLE DESSERT — Take any nice cake batter
and bake in muffin or small cake tins ; when cold slice off
top and remove a part of center of cake, fill opening with
strawberries or chopped oranges, pineapple or any other
fruit, replace the top cover with whipped cream, sweeten-
ed and flavored to taste. A few cherries or berries scat-
tered over the top makes a very attractive dessert.
JELLY MARSKM ALLOW— Use the regular jelly rule, but
divide it into three parts, flavoring one part with straw-
berry, one with orange and one with canned blueberry
juice ; put each color into an individual mold and turn out
on a platter. For sauce: Boil together one pint water,
one-half pint granulated sugar and a pinch of salt, thick-
en with marshmallows and boil until clear, adding when
nearly done, two tablespoons of corn starch, whip into
this the beaten whites of two eggs, flavor with vanilla
and one-half teaspoon of rose water; pour this around
the jelly when nearly cold and grate nut meats over it.
ORANGE ROLY POLY— Make a dough like a rich biscuit
dough ; roll out into sheets half as long, spread this with
four slices oranges, peeled and sliced and seeded, sprinkle
with sugar and roll up the dough, pinching the ends to-
gether; tie the pudding in cloth, allowing the ends to
swell, then drop into a pot of boiling water and boil
steadily for one and a half hours. Transfer from cloth
to a hot dish. Serve with hard sauce flavored with or-
ange or lemon.
CARAMEL PUDDING— Three eggs, one pint milk, one-half
cup of sugar, one teaspoon vanilla, pinch of salt. Car-
amelize sugar, beat eggs slightly, scald milk, add caramel
to milk and eggs and bake in pudding dish.
SAUCE — One-half cup of sugar, carameled, add cup »f
of boiling water, cook until it forms a syrup.
SWEET POTATO AND RAISIN PUDDING— Boil and peel
and mash potatoes, sweeten to taste, season with nut-
meg, add a little salt, butter and as many seedless raisins
as desired ; mix and bake. Serve hot.
—36—
APPLE TAPIOCA PUDDING— One teacup of tapioca, one
teaspoon of salt, one and one-half pints of water. Let
stand several hours where it will be warm but not cook,
peel six tart apples, take out the cores, fill them with
sugar in which is grated a little nutmeg. Put apples in
pudding dish, over these pour the tapioca, first mixing
it with one teaspoon of melted butter, one cup of cold
milk and one-half cup of sugar. Bake one hour, serve
with sauce or whipped cream. Any fresh fruit may be
used intead of apples.
NO. 1 ENGLISH PLUM PUDDING— One-half pound
stale bread crumbs, one cup of scalded milk, one-fourth
pound sugar, four eggs, one-half pound of seedless rais-
ins cut fine and floured, one-fourth pound currants, one-
fourth pound finely chopped figs, two ounces finely cut
citron, one-half pound suet, one-fourth cup of wine and
brandy mixed, one-half of a grated nutmeg, three-
fourths of a teaspoon of cinnamon, one-third teaspoon
cloves, one-third teaspoon mace, one and one-half tea-
spoons of salt. Soak bread crumbs in milk, let stand un-
til cool; add sugar, beaten yolks of eggs, fruit. Chop
suet and cream with the hands, then add wine, brandy,,
spices and whites of eggs beaten stiffly. Turn into but-
tered mold cover and steam six hours, serve with sauce,
ORANGE JELL-0 — Two packages of orange Jell-O, pour
over it two and one-half pints boiling water, stir until
thoroughly dissolved. Put one tablespoon of sugar in
Jell-O, cut up three or four oranges in small bits without
any of the stringy part or seed. When Jello begins to
congeal a little, put one cup of sugar over oranges, mix
and pour into Jell-O, stir until well mixed, set in cool place
for the night. Serve next day with whipped cream.
CHERRY DELIGHT— One-fourth pound of butter, one-
fourth pound sugar, three small eggs, one-fourth pound
flour, one-half teaspoon Royal Baking Powder, one table-
spoon of thick cream, one-fourth teaspoon each of orange
—37—
and vanilla, one-half cupful of crystalized cherries, one-
third cup of bleached almonds, one-third cup of crystal-
ized pineapple; cream the butter and gradually add the
sugar until very light, then add one whole egg and beat
several minutes; sift flour, measure and sift again with
baking powder. Beat a little into the first mixture then
add another egg; when this is beaten lightly add more
flour then the cream and last egg. Drop in flavoring
and beat briskly for ten minutes. Cut fruit into small
pieces, roll in a little flour and stir into the batter just
before pouring into tins. Bake in small muffin rings in
a moderately hot oven. When ready to serve cut each
one with a sharp knife in quarters or eights so that they
fall open like a flower. Fill the centers with whipped
cream mixed with a few cut marshmallows, a little pow-
dered sugar, and a few cherries to flavor.
APPLE DESSERT — Take as many apples as needed, peel
and core, put sugar enough to sweeten and cover with
water sufficient to boil until done. Make a boiled cus-
tard in double boiler. After apples are done, (don't
break them) pour the custard over apples and take
whites of eggs and make meringe and put over the whole,
sprinkle with nutmeg and brown slightly. Serve cold.
CUSTARD PUFFS— Boil one cup hot water, half cup of
butter. While boiling stir in one cup of sifted flour;
remove from fire and stir to a smooth paste. When
cool add three unbeaten eggs and stir five minutes ; bake
in slow oven, just drop dabs off spoon in pan to make
puffs.
CUSTARD FILLING— One pint milk, three eggs, half cup
of sugar, two tablespoons of corn starch, pinch of salt,
butter size of an egg, teaspoon vanilla ; cream, butter and
sugar and cook in double boiler until thick and creamy,
then cut off top of puff and fill with the custard.
LEMON PIGS— Take a whole lemon, leave the little stub
end for a nose, paint underneath with ink for a mouth,
—38—
dot eyes with ink and cut little square places on the sides
for ears, and turn the peeling back, cut off the rounding
side and scoop out all of the lemon. Break two tooth
picks and put under lemon for pigs legs, put a piece of
grape vine on the back for the tail, fill up through the
hole on the side with chicken salad, with mayonnaise on
top. Take lettuce and chop fine, put pig on plate and
mound lettuce up to his mouth in front and let shred-
ded lettuce go all way round the pig. You will find this
a very attractive dish to serve for a child's party.
A PRETTY SHERBERT FOR AN ENTERTAINMENT—
Color your sherbert green with fruit coloring and serve
in tall sherbert glasses; have a fane;/ plate with paper
lace doily on it and serve glasses of sherbert on plate.
Serve with white whipped cream mounted on top of sher-
bet and lay a white rose with green leaves on one side-
of plate and green and white cake on the other side.
WHITE CARAMEL FILLING OR CREAM FILLING—
Two cups sugar, one cup butter, one cup cream; put in
double boiler until sugar is dissolved; let boil five min-
utes, lift up and let boil a little more.
CORN PUDDING — To one can of corn add a generous
cup of sweet milk, two eggs well beaten, one teaspoon of
sugar, salt and pepper to taste, two tablespoons of melt-
ed butler; let cook in slow oven.
ALMOND BISQUE— Two pints of sweet milk, one-half
pint shelled almonds, one tablespoon flour, one of butter.
Begin by making a white sauce of your butter and milk.
Blanch your almonds by pouring hot water over them
and taking skin off and while hot grind and run in hot
oven to brown, then add the sauce and cook three or four
minutes, season with salt and pepper to taste. This
serves fifteen bouillon cups two-thirds full. One spoon
of whipped cream dropped in each cup with a little ground
almonds sprinkled over each cup. Serve hot.
CINNAMON APPLES— Six medium sized apples peeled
—39—
and cored, two cupfuls of sugar, two bananas, one cupful
of water, one-half cup of cinnamon candy drops. Make a
syrup, when boiling put in apples stuffed with bananas
or two or three cinnamon drops, then put into syrup,
sprinkle rest of candy over apples. This makes a lovely
pink color and gives a delightful flavor. Put in dish and
serve cold with meat.
FRUIT GELATINE — Half dozen oranges, fifteen-cent bot-
tle maraschino cherries with juice, half cup sugar one
cup cold water, one enevelope gelatine; soak gelatine
first in cold water then in hot, to which sugar has been
added. Set away to cool and let congeal. Serve with
whipped cream.
FISH PUDDING — Two pounds fish, two eggs, grated on-
ions to taste. Cook fish until tender in a little water to
which a little salt has been added. When done remove
bones and mash. To the fish add white sauce-onion and
eggs beaten together until very light. Grease mold, put
in fish mixture and set in pan of hot water. Allow to
steam for forty minutes keeping water just below boil-
ing point. Before putting into oven cover pudding with
oiled paper. Garnish with sliced lemon and parsley.
—40-
PIES
OLD FASHIONED GREEN APPLE PIES— Take one or
two dozen apples, peel and cut up, put on top of stove
with a little water in pan or kettle, let boil till they mash
up, strain through a sifter, sweeten to taste, and put a
good sized lump of butter in and flavor with nutmeg.
Bake between two rich crusts.
APPLE FLOAT — Fix apples just like above, strain and
sweeten to taste, let get cold, beat whites of three eggs,
beat into the apples until light, flavor with nutmeg.
Serve cold with whipped cream, with a little sugar in it.
STRAWBERRY SHORT CAKE— Make a rich pie crust, roll
very thin and bake on flat tin; take fresh berries, wash
and pick ; put sugar over them and mash up ; when ready
to serve, take knife and spread strawberries over a layer
of pie crust and so on until you fix a stack four or five
layers high. Make a sauce as follows: Take two cups
of sugar, one heaping tablespoon of butter, two spoons of
sifted flour, pour juice out of pan into sauce, slice short
cake, and serve with plenty sauce poured over it.
APPLE ROLL — Cut up apples with core out, make rich pie
crust, lay it half across pan with top turned back, put a
good deal of sugar over apples, also butter and sprinkle
nutmeg or cinnamon over the whole. Turn top back over
apples and sprinkle sugar over the top with small lumps
of butter and cinnamon or nutmeg. Put pan half full of
water with a cup of sugar in it and let cook slowly until
nicely browned. The water and sugar make the sauce.
SWEET POTATO CUSTARD— Take several potatoes, ac-
cording to the number to eat, boil them done and peel;
—41—
mix with two cups sweet milk, rub through a sifter and
sweeten to taste, beat six eggs separately, put in the
yolks and sugar and tablespoon of butter ; lastly add the
whites well beaten, stir them up in mixture, make cus-
tard about as thick as batter cakes, so if necessary add
more milk ; add one pinch of salt and flavor with lemon ;
bake in rich pie crust.
PUMPKIN PIE NO. 1 — Two each part of condensed pump-
kin, add four well beaten eggs, one-half teaspoon of salt,
one-half cup of molasses, and one scant quart of milk,
add sugar to taste and then, gradually add any desired
amount of spices, cinnamon and ginger and a little nut-
meg. Line deep pie dishes with pastry, fill the prepared
pumpkin and bake in a moderate oven. Serve very cold.
Just before serving cover top of pie with stiffly whipped
cream and dot cream with walnuts or raisins.
PUMPKIN PIE NO. 2 — Three cups pumpkin or kershaw,
yolks of four eggs, two cups of sugar, one teaspoon of
cinnamon and one of ginger, one pint of sweet milk; use
whites of four eggs for meringue ; make two pies.
BUTTERMILK PIE— For four pies, six eggs, four cups of
sugar, one cup butter, five tablespoons corn starch, two
cups buttermilk; season with nutmeg and vanilla.
BUTTERMILK CUSTARD NO. 2— This is fine. One cup of
buttermilk, one cup raisins, four yolks of eggs, butter size
of an egg, two large tablespoonsful of flour, one teaspoon
of cinnamon, one of cloves and one of nutmeg. Mix all to-
gether ; put in a raw crust and bake ; take the four whites
and four tablespoons of sugar and tiny bit of Royal Bak-
ing Powder, beat stiffly and spread over the pies as
meringue.
CREAM PIE — Yolk of three eggs, one cup sugar, two table-
spoons flour, two and a half cups of milk, pinch of salt;
cook in a double boiler, flavor with vanilla. Take whites
and make a meringue.
—42—
PIE CRUST— Three cups of flour, one cup of lard, one level
teaspoonful of salt, rub the lard thoroughly through the
flour, then add a half cup of ice water and mix. Don't put
baking powder in pie crust.
JELLY PIE — One-half cup of butter, two of sugar, creamed
together, four eggs and one cup of acid jelly ; bake in low-
er crust in pie pans.
MOLASSES PIE No. 1— One cup of molasses, half cup of
sugar, two eggs and lump of butter size of walnut, two
tablespoons of sifted flour.
MOLASSES PIE No. 2 — Three eggs, one cup of sugar, two
tablespoons flour in sugar, one cup molasses and teaspoon
of melted butter.
LEMON PIE NO 1— Five eggs beaten light, two cups of
sugar, juice of two lemons and rind of one ; one tablespoon
of flour mixed with a little water, and one tablespoon of
butter; mix all together and pour in pans lined with crusts
and bake.
LEMON PIE NO. 2— This is fine. Take eight eggs, reserve
whites of four, take yolks and remaining whites and beat
with two cups of sugar, two tablespoons flour mixed with
sugar dry, a large tablespoon of butter, grated rind and
juice of two lemons, one-half cup of water ; this makes two
pies. Beat whites stiff and add sugar for meringue.
TEXAS PECAN PIE— One cup of sugar, one of sweet milk,
one-half cup of pecan kernels chopped fine, three eggs, one
tablespoon flour. When cooked, spread the whites of two
eggs well beaten with two tablespoons of sugar on top,
brown and sprinkle a few of the chopped kernels over it.
LEMON PIE NO. 3 — Juice and grated rind of one lemon, one
cup of sugar, one of water, one tablespoon of flour, yolks
of two eggs well beaten; mix all together, and cook in
basin over water until thick, then pour into the baked
crusts. Whip the whites of two eggs to a stiff froth with
—43—
two tablespoonsf ul of sugar ; pour on top of pie and set in
hot oven.
JELLY CUSTARD NO. 3— Yolks of four eggs, one cup
sugar, butter the size of an egg, four tablespoons sweet
milk, four tablespoons jelly, and last the whites of the
eggs, and about two tablespoons of sifted flour.
CHOCOLATE PIE — Make and bake one crust, mix one cup
of grated chocolate with one cup of water, butter size of
an egg, one cup of sugar, one tablespoon of vanilla, two
tablespoons of corn starch and two eggs well beaten ; cook
until thick, stirring constantly ; pour in crust and ice top
and put in oven to brown ; this makes one pie.
COCOANUT PIE — One cup sugar, three eggs, two cups
milk. Mix one heaping teacup cocoanut with eggs and
sugar, beat whites of two eggs to froth, stirring in two
tablespoons of sugar; make meringue, put over pie and
bake light brown. One tablespoon of corn starch mixed
in custard will improve it. Flavor with vanilla.
CHEESE PIE — Yolks of three eggs and whites of one, three
tablespoons melted butter, one cup of sugar, three table-
spoons sweet milk, one tablespoon flour, flavor with va-
nilla or lemon. Bake with under crust to nice brown.
Take two remaining whites and two tablespoons sugar,
beat till stiff ; place on pie and brown slightly.
BANANA PIE — Yolks of three eggs, tablespoon sugar and
a pinch of salt, tablespoon flour, one cup of sweet milk, one
teaspoon of vanilla ; cook until thick in double boiler, then
pour into crust already baked ; slice thin one banana over
custard. Beat whites of eggs with four tablespoons su-
gar and pour over pie. Return to oven and brown.
MOCK CHERRY PIE — One cup of chopped cranberries, one
of chopped raisins, half cup of water, two tablespoons
flour, one cup sugar, two tablespoons butter, teaspoon of
vanilla. Bake between two crusts.
PINEAPPLE PIE— One small can of grated pineapple with
—44—
most of the juice drained off, the same measure of sugar,
half as much butter, one cup of cream, five eggs ; beat but-
ter to a creamy froth, add sugar and yellows of eggs, beat
until very light, add the cream and pineapple and whites
of eggs ; beat to a stiff froth. Bake with an under crust.
PECAN AND RAISIN PIE— Two cups sweet milk, two
eggs, two tablespoons flour, one pinch salt, one cup sugar
one cup chopped pecans, one cup chopped raisins, one tea-
spoon of vanilla. Make custard in double boiler and put
in a baked crust. Bake with a meringue.
—45-
—46—
CAKES
FRUIT CAKE NO. 1 — Twelve eggs beaten separtely, one
pound of butter, one of sugar, one of sifted flour, three
pounds of raisins, two pounds currants, one pound of
citron, two pounds of almonds (if desired), one table-
spoonful each of ground spice, cloves and cinnamon ; one-
half pint of sherry wine, one-half pint of whiskey. Dredge
fruit in flour, if baked in one pan the cake requires seven
hours, if in two cakes, three hours for baking.
FRUIT CAKE NO 2 — Seven eggs, one cup butter, one of
sugar, one-half cup of molasses, one-half teaspoon of soda,
one-half pound of citron, one of currants, one of almonds,
cut fine, one tablespoon of cinnamon, one-half teaspoon of
cloves, one quart sifted flour, five drops of essence of al-
mond. Directions for mixing: Beat eggs separately,
wash and dry currants the day before, mix butter, sugar
and yolks together, then add molasses, then fruit, then
flour, then whites of eggs; mix all fruit together, and
flour and spice it before putting into batter. Cook three
hours in a moderate oven.
FRUIT CAKE NO. 3— One pound of white sugar, one of
flour, three-quarters pound butter, whites of sixteen eggs,
two cocoanuts, grated, one-half pound of almonds, bleach-
' ed and chopped fine, two pounds of citron, sliced thin, one
teaspoon of soda, two of cream of tartar, dissolved in
cream.
FINE WHITE CAKE— One cup sweet milk or water, whites
of eight eggs, two cups sugar, three and a half cups sifted
flour, one-half pound white butter, two round teaspoons
of Royal Baking Powder, cream, butter and sugar well,
sift baking powder and mix thoroughly in flour, whip the
—47—
eggs to a light but not hard froth, flavor with two tea-
spoons of lemon extract, or any preferred flavoring, bake
in moderate oven.
SPLENDID YELLOW CAKE— Yellows of eight eggs, three-
fourths cup of butter, one cup of sugar, two cups sifted
flour, one-half cup of sweet milk, one heaping teaspoon of
Royal Baking Powder — flavor to suit the taste and bake.
POUND CAKE — Five eggs, one cup butter, two cups sugar,
four cups of flour, one cup of sweet milk, two teaspoons
Royal Baking Powder; mix and bake in moderate oven
after flavoring with two teaspoons of vanilla extract.
WHITE CAKE — Whites of nine eggs, two cups sugar, one
cup of sweet milk, one scant cup of butter, four cups of
sifted flour, two teaspoons cream tartar, one teaspoon
soda, pinch of salt.
WHITE LOAF CAKE— Whites of 10 eggs, 4 scant cups of
flour, 2 cups sugar, 2 scant teaspoons of Royal Baking
Powder, 1 cup of butter, 1 cup milk.
WHITE CAKE — Whites of six eggs, two cups sugar, three
and one-half cups flour, three-fourths cup of milk, one cup
of butter, two level teaspoons Royal Baking Powder.
Cream butter and sugar well together, then add flour and
milk alternately and lastly beaten whites, flavor with va-
nilla or lemon flavoring. Bake in layers and spread with
the following: Three cups sugar, one of water; boil till
it threads, and pour into beaten whites of three eggs.
CARAMEL CAKE— Three and a half cups of flour, two cups
of sugar, one cup of butter, one cup sweet milk, three tea-
spoons Royal Baking Powder, six eggs beaten well, sepa-
ately ; mix together and bake in layers. Following is fill-
ing for same : Two cups sugar, wet soft with sweet milk,
one heaping teaspoon of butter, cook until it strings from
spoon, beat or grind up one cup of nut meats, add to cook-
ed sugar, beat up and flavor to taste with vanilla and
spread between layers while hot.
—48—
PRINCE OF WALES CAKE— Whites of eight eggs, two
level cups of sugar, one cup of butter, one of sweet milk,
four cups flour, two heaping teaspoons of Royal Baking
Powder, mix cream, butter and sugar together first, then
add two cups of flour with the baking powder sifted into
it, then the cup of milk, then the other two cups of flour,
then the whites beaten stiff; bake half of the batter in
two white layers, take the other half and put one heaping
teaspoonful of spice, one of cinnamon in it, one-half pack-
age of seeded raisins, cut fine and roll in flour and mix
with batter and bake in two layers. Make an icing and
when nearly done, drop one-half pound of marshmallows
into it and let melt ; beat whites of two eggs stiff and beat
into the boiled syrup and marshmallows, ice each layer
and put together with one of the white and one of the
dark cakes alternately.
ORANGE CAKE— Take whites of eight eggs, beaten stiff,
two level cups of sugar, one of butter, four cups of flour,
one cup of milk, two heaping teaspoons of Royal Baking
Powder, flavor with lemon extract.
FILLING FOR SAME— Yolks of three eggs, beat thorough-
ly, juice of two or three oranges, sweeten to taste, two
tablespoons of sifted flour, mix all together and cook in
double boiler, stir constantly till thick and smooth, ice the
layers separately and let cool and harden, then put filling
between layers.
GOOD CAKE — To make the white layers use the whites of
six eggs, one-half cup of butter, two and one-half cups of
sugar, three cups of flour, two teaspoons of Royal Baking
Powder, one scant teacup of milk, flavor to taste. For the
dark layers, take the yolks of six eggs, one-half cup of
butter, two cups sugar, three cups flour, scant cup of
sweet milk, two teaspoons of Royal Baking Powder, one
and a half blocks of chocolate grated, flavor with vanilla.
Put together alternately after icing. Use following filling :
One cup of sugar, boiled with one-half cup water till it
will rope, add to this one cup seeded and ground raisins.
—49—
WHITE CAKE — Whites of six eggs, two cups of sugar,
three cups flour, one cup of sweet milk, one cup of butter,
two teaspoons Royal Baking Powder, one teaspoon lemon
extract.
GOOD DINNER CAKE— Two eggs, one cup of sugar, two
of flour, one tablespoon of butter, one-half cup of sweet
milk, two teaspoons Royal Baking Powder.
TEA CAKES — One cup of butter, one of sweet milk, five
cups flour, three eggs, beaten separately, two tablespoons
Royal Baking Powder. Drop about two tablespoons in a
place on a buttered tin and bake in hot oven.
TEA CAKES NO. 2— Eight tablespoonsful of sugar, six
tablespoons melted butter, four tablespoons sweet milk,
two eggs, one heaping teaspoon Royal Baking Powder, one
tablespoon lemon or vanilla flavoring, flour sufficient to
roll; roll very thin and dip in granulated sugar before
baking. Delicious.
TEA CAKES NO. 3— Three cups sugar, two of lard, three
eggs, ten cents worth of oil of lemen ; get five cents worth
of baker's amonia, but use only one-third at a time and
dissolve it in a pint of sweet milk, mix, add together and
work in flour enough to roll thin and cut out in fancy
shapes and bake on buttered tins.
SOFT GINGER CAKE— Four eggs, one-half cup of brown
sugar, one of butter, four cups flour, one cup of molasses,
one spoon of soda, one cup butter milk, one tablespoon of
ginger. Serve with sauce.
SILVER CAKE — Whites of sixteen eggs, one cup butter,
four cups sugar, six cups flour, one and a half cups milk,
two teaspoons Royal Baking Powder; flavor with lemon
or rose.
WHITE CARAMEL CAKE— Two and one-half cups sugar,
one cup butter, well creamed, one and half cups sweet
milk, four and one-half cups sifted flour, whites of nine
—50—
eggs, beaten to a stiff froth, two teaspoons of Royal Bak-
ing Powder, one teaspoon of flavoring ; bake in layers.
CUP CAKE — Four eggs, three cups sifted flour, two cups
sugar, one cup sweet milk, one cup butter, two teaspoons
Royal Baking Powder ; flavored as desired.
BOSTON TEA CAKES— Two cups flour, one cup of milk,
one and one half cups sugar, two eggs, three teaspoons
Royal Baking Powder, one tablespoon melted butter.
SOFT GINGER BREAD— One half cup sugar, one cup mo-
lasses, one-half cup of butter, one teaspoon each of ginger
and cloves, one teaspoon soda dissolved in cup of boiling
water, two and half cups flour, lastly two well beaten eggs.
INDIAN CAKE — One-half cup of butter, one and half cups
sugar, whites of six eggs, one cup sweet milk, two and
one-half cups flour, two teaspoons Royal Baking Powder ;
bake in three layers.
FILLING FOR SAME — One cup sugar, four tablespoons
water, boiled together till clear, stir it into the beaten
white of one egg, add one-half cup seeded raisins, one-half
cup nuts, both chopped fine.
BLACKBERRY JAM CAKE— Two cups sugar, four cups
flour, one cup butter, one cup of jam, one cup of butter-
milk, one cup of grapes or raisins, three eggs, beaten
separately, one small nutmeg grated, one teaspoon cinna-
mon, and last add 2 teaspoons of soda, dissolved in little
warm water, beat well and bake in layers.
JAM CAKE NO. 2 — Four eggs, one and a half cups sugar,
one cup butter, four tablespoons sour cream or buttermilk,
one teaspoon soda, one of spice, cloves and cinnamon, one
grated nutmeg and one-half cup of jam, mix rather thick
with flour, bake in layers and put together with icing and
pecans.
PORK CAKE — One cup raw salt pork, chopped fine, one cup
of sugar, one raisins, one of currants, one of molasses,
—51—
one of sweet milk, one egg, one teaspoon of soda, one of
cloves, one of cinnamon; stir in enough flour to make a
little thicker than common cake.
MARBLE CAKE (White Part)— Whites of seven eggs three
cups white sugar, one cup butter, one cup of sweet milk,
one teaspoon soda, two teaspoons cream tartar, four and
one-half cups flour, flavor with lemon.
DARK PART — Yolks of seven eggs, one cup each brown su-
gar, molasses, butter and sweet milk, one teaspoon soda,
two of cream of tartar, five cups flour sifted ; one dessert
spoon each of cinnamon, cloves and spice, two grated nut-
megs.
NEVER FAIL WHITE CAKE— Cream together one cup of
butter and two of sugar, add the whites of four eggs that
have been well beaten, one-half cup each of milk and
water, three cups of flour, into which has been sifted two
level teaspoons of Royal Baking Powder.
RIBBON CAKE (White Part)— Take whites of eight eggs
well beaten, two level cups sugar, one cup of butter; cream
butter and sugar together and add two level cups sifted
flour, two heaping teaspoons Royal Baking Powder, put
into sugar and butter, then pour one cup sweet milk into
mixture, then two more level cups flour, then the whites
of eggs; flavor with lemon; beat well; bake two layers
white, then take the other half of batter, put enough
fruit coloring to make a good pink, chop one cup of pecan
nuts, roll in flour and put in pink batter, and bake in two
layers, ice each layer, then take a can of grated pineapple,
squeeze out the juice and put the layers together, alter-
nating the white and pink with pineapple between each
layer.
SNOW CAKE — Sift together four times, one and one-half
cups of flour, one cup sugar, one heaping teaspoon Royal
Baking Powder, into the same cup put whites of two eggs,
butter the size of an egg, and fill cup with sweet milk, add
—52—
this to sifted ingredients and beat hard for two minutes.
Bake in layers.
SOFT GINGER CAKE — Two eggs well beaten, one cup mo-
lasses, one buttermilk, one sugar, one-half cup butter,
four cups flour, one tablespoon soda ; cream sugar and
butter together; add one tablespoon each, ginger, cloves
and spice.
GINGER BREAD— Take one-half cup of butter, one-half
cup sugar, one-half cup molasses, one-half cup sour milk,
two eggs, one-half teaspoon soda, one-half teaspoon each
of ginger and cinnamon, two cups flour, one cup seeded
raisins, mix well, this bread keeps soft many days and its
flavor improves with age.
JAPANESE CAKE — Two cups sugar, one cup butter, one
cup sweet milk, four eggs, one teaspoon Royal Baking
Powder, four cups flour. After mixing this in usual way
divide batter, taking one-third; add one cup of chopped
nuts ; to the other two-thirds, add one-half pound seeded
raisins, chopped fine, one-half teaspoon each of cloves,
cinnamon and allspice. Bake in three layers with nut lay-
er in center. Make filling as follows: One small cocoa-
nut, two cups sugar, one cup hot water, rind and juice of
two lemons, one tablespoon of corn starch ; cook to a thick
cream.
SPICE CAKE — One and one-fourth cups of butter, two and
a half cups sugar, five cups flour, one cup sour milk, five
eggs, one teaspoon soda, one teaspoon each of cloves,
spice, cinnamon and nutmeg, one-half cup chocolate.
WHITE PERFECTION CAKE— Whites of ten eggs, one cup
butter, three cups sugar, five cups flour, two teaspoons
Royal Baking Powder; flavor with lemon or flavor to
taste.
ANGEL FOOD CAKE— Whites of eleven eggs, one and a
half cups sugar, one flour, one level teaspoon cream of
tartar, one teaspoon vanilla; sift flour five times, meas-
—53—
uring before sifting; sift sugar once; break eggs into a
bowl ; beat till stiff but not hard, then add cream of tartar
and beat for five minutes, then add sugar, beating all the
time, then fold in flour and lastly vanilla, bake in pan that
has not been greased.
FRUIT CAKE — One pound sugar, one of butter, one of
flour, twelve eggs, three pounds seedless raisins, one
pound citron, two pounds currants, one of pecans, one of
walnuts, one of almonds, two teaspoons each of spice, cin-
namon and nutmeg, one cup of brandy; flour fruits well
and mix in the usual way.
OLD FASHIONED GOLD AND SILVER CAKE (Silver)—
Whites of eight eggs, two cups sugar, one cup butter, one
cup sweet milk, three cups flour, one heaping teaspoon
Royal Baking Powder; flavor with lemon to taste. Bake
in four layers.
GOLD — Yolk eight eggs, three-quarters cup of butter, one-
half cup sweet milk, one cup sugar, one and a half cups
flour, two level teaspoons of Royal Baking Powder, va-
nilla to taste. Bake in three layers.
MARSHMALLOW FILLING— One cup of sugar, one-half
cup water, whites of two eggs, well beaten, ten cent box
marshmallows ; cook sugar and water till it ropes; pour
into the beaten whites, beaitng all the time, add marsh-
mallows and beat till they are thoroughly dissolved.
CARAMEL FILLING — Four cups brown sugar, two cups
milk, one-half cup of butter, brown sugar in kettle, then
add milk and dissolve well, then butter and cook until
thick as candy and beat well. Spread between layers of
cake.
CHOCOLATE ICING— Three cups sugar, one cup milk, yel-
low of two eggs, one tablespoon of butter, one-half cake
Baker's Chocolate ; flavor with vanilla. Cook as caramel
filling.
BOILED ICING — Two cups sugar, one cup water; cook till
—54—
it hardens in cold water ; have the whites of two eggs well
beaten, and when the syrup is done add to eggs and beat
constantly, adding juice of half lemon.
MAPLE FILLING FOR CAKE— Three-fourths cup of
maple sugar, two tablespoons butter; cook until it
threads ; pour gradually into stiffly beaten whites of two
eggs, beat it until smooth.
TRIED AND TESTED FRUIT CAKE— One pound butter,
one of sugar, one dozen eggs beaten separately, one pound
citron cut fine, two pounds currants, two pounds raisins,
one pound sifted flour, two teaspoons each of cinnamon,
nutmeg, cloves and spice. Two cups chopped pecans, or
one of pecans and one of almonds blanched and chopped
fine. After all are cut fine dredge in flour, (flour that
has already been weighed). Three-fourths pint of whis-
key or sweet milk. Fifteen cents worth of cherries and
one-half pound of pineapple. If you use pineapple and cher-
ries, use only one-half pound of citron, one teaspoon of
Royal Baking Powder. Cook about six hours if one cake
is to be made. If to be divided into two cakes only three
and one-half hours will be required for cooking.
WHITE FRUIT CAKE— The whites of one dozen eggs, one
pound sifted flour, one cup of butter, one pound of sugar,
two heaping teaspoons of Royal Baking Powder, one-half
pound of citron chopped fine, one teacup of chopped al-
monds, one-half pound or less of chopped crystalized pine-
apple, two cups grated cocoanut, one cup of sweet milk,
and if too stiff add more milk. To mix, cream sugar and
butter, then part of the flour, mix fruit and nuts chopped
fine and cocoanut, rub them in the other flour and then
put all together. Sift Royal Baking Powder in the first
flour you use. Add milk, then whites of eggs beaten stiff-
ly. Flavor with lemon.
ORNAMENTAL FROSTING— Two cups sugar, one cup
water, whites three eggs, one-fourth teaspoon tartaric
acid, boil sugar and water until syrup forms a thread
—55—
when dropped from the spoon. Pour syrup gradually on
beaten whites of eggs beating constantly, then add acid
and continue beating; when stiff enough to spread put
a thin coating over the cake. Beat remaining frosting
until cold and stiff enough to keep in shape after being
forced through a pastry tube. After first coating on the
cake has hardened cover with a thicker layer and crease
for cutting. If frosting is too stiff to spread smoothly
thin with a few drops of water. With a pastry bag and
a variety of tubes cake may be ornamented as desired.
PINK AND WHITE CAKES— The whites of six eggs, three
cups of flour, one and three-quarter cups of sugar, one
cup of milk, one light cup of butter, three level teaspoons
of Royal Baking Powder. Flavor to taste. Color one
half pink and bake in layers and put together with any de-
sired filling.
LADY BALTIMORE CAKE— Make a six-egg white cake.
Flavor with rose water, with white icing, put with follow-
ing filling: One cup of raisins, cut in pieces, one cup of
pecans or walnuts, cut half a cup of figs if liked. Mix
this with icing and put between layers. Ice top plain and
put fruit on top cake. Use the raisins and whole nuts in
half and figs in strips.
THE GRAPE JUICE CAKE— One cup butter, two cups of
sugar, six eggs (both whites and yolks), one cup sweet
milk, three-quarters cup of flour, half cup grape juice.
Four level teaspoons of Royal Baking Powder, two tea-
spoons cinnamon, one heaping tablespoon cocoa, one cup
blackberry jam. Cream butter and add one-half the
sugar, beating very light. Beat yolks and other half the
sugar, sift flour twice, flour and baking powder together,
all this in turn with milk and beaten egg whites to butter,
eggs and sugar mixture. Mix spices and cocoa to grape
juice and add to batter. Last gently stir in jam.
A COTTOLENE CAKE— Cream one-half cup of cottolene
add one cup sugar and mix together one-half cup milk and
—56—
two cups pastry flour in which two teaspoons of Royal
Baking Powder and a pinch of salt have been well sifted.
Beat well, add well beaten yolks and whites of three eggs.
Separately bake in two layers. Use any kind of filling.
WHITE ORANGE CAKE— One cup butter, two cups sugar,
three cups flour, whites of five eggs, two teaspoons of
Royal Baking Powder, three-quarters cup of milk, and the
juice of one orange, strain if very juicy. Use a little less
milk as you want about one small cup of all. Add also a
teaspoon of extract of orange juice to batter. Cook in
two layers and put together with orange icing made by
pulverizing sugar with orange juice and extract of or-
anges. If oranges are not acid add a little lemon juice.
This is fine.
AN IRISH POTATO CAKE— Three eggs, one cup butter,
two cups sugar, three cups flour, one-half cup of sweet
milk, one-half cup of grated chocolate, one cup boiled Irish
potatoes mashed, one cup pecans mashed and rolled in
flour, two teaspoons of Royal Baking Powder, one tea-
spoon spice, one spoon cloves, one spoon cinnamon, cream
butter and sugar, then add chocolate. Beat in eggs, then
potatoes, milk, flour, pecans and spices.
—57-
SAUCES
WINE SAUCE — Beat together until light one cup sugar,
(powdered) with one egg and the yolk of a second; add
in a wine glass of wine, heated very hot.
MAPLE SAUCE — An agreeable sauce with a steam pudding
is made by dissolving a half pint of maple sugar in a cup
of water; add half cup of butter, mixed with one table-
spoon of flour ; flavor to taste.
HARD SAUCE — Beat together one cup of sugar and half
cup of butter; flavor to taste, form into a pyramid and
shape to suit the fancy.
BROWN SAUCE FOR CAKE OR PUDDING— Mix half cup
of brown sugar with half the quantity of butter; add pint
of hot water and a little vinegar with such flavoring as
may be desired; use a tablespoonful of flour, moistened
with milk and boil. Should be served hot.
TOMATO SAUCE— Take four medium sized tomatoes, or
one small can and one small onion; cut the tomatoes up
and cook with onions until the juice is out of the toma-
toes; strain into another sauce pan; put it on stove; add
a tablespoon of flour, and butter the size of an egg. Rub
the flour into butter, season with salt and pepper; pour
this into a platter and lay slices of tongue or other suit-
able meats on it.
CHICKEN SALAD DRESSING— Four yolks of eggs, beat-
en, one cup of vinegar, butter size of an egg, two table-
spoons of mustard, mixed with a little vinegar, one table-
spoon of sugar ; cook, salt afterwards, add one-half cup of
ipped cream just before using.
—58—
SAUCE TO BE EATEN ON ICE COLD TOMATOES— One
egg beaten well, one teaspoon of sugar, half teaspoon
celery seed ground, one level teaspoon salt, one-fourth
teaspoon black pepper, two teaspoons mustard, one cup
vinegar ; cook till it thickens. This sauce keeps well.
DELMONICO SALAD DRESSING— One hard boiled egg,
chopped fine, one teaspoon tomato catsup, one of Worces-
tershire sauce, two tablespoons of olive oil, one-fourth
teaspoon of chopped green peppers, a dash of cayenne
pepper and salt to taste, two tablespoons of vinegar ; mix
and serve cold on lettuce, tomato or other vegetables. A
tiny pinch of sugar may improve it.
WHITE SAUCE — Take two cups of sweet milk and one
heaping tablespoon of butter, two tablespoons sifted flour,
mixed in a little cold milk and stirred into the other milk ;
cook until a little thick and creamy ; season with salt and
pepper to taste.
MAYONNAISE DRESSING (Made With Olive Oil)— Take
yolks of two eggs without a particle of the whites, beat
them thoroughly, then stir in your olive oil ; let run very
slowly and stir constantly till it begins to get thick ; add a
little lemon juice and more oil and so on, until you get as
much made as you want ; then stir in a plentiful supply of
salt and red pepper, if it should become curdled and oily
again, break another yellow and stir in all of the curdled
mixture slowly like you did from the first.
SOUR SAUCE FOR FISH AND MEAT— Take half a dozen
large green peppers, ground fine, add three large onions
chopped fine; mix together, then make a mixture of five
gills of vinegar, sweeten to taste, add salt and pepper, just
a little catsup ; beat this into the pepper and onions ; put
on stove and boil until soft. A little celery seed may be
added if the flavor is desired; when cool set away till
wanted, and I assure you this is fine.
A FRENCH SAUCE FOR ASPARAGUS— Thick white
—59—
sauce poured over yolks of eggs ; beaten well while boiling
hot; pour very slowly; add juice of one lemon; serve cold.
DRESSING FOR FISH — Six hard boiled eggs, one-quarter
pint of vinegar, salt, pepper and celery seed to taste. Mash
the yolks of the eggs and mix with vinegar, butter the
size of an egg; chop the whites into small pieces and set
all on stove to boil thick; if vinegar is too strong, add
water.
A WHITE MAYONNAISE— One-half cup corn starch, one-
half cup cold water, one cup boiling water. Dissolve
corn starch in cold water, add this to boiling water while
on stove. Stir until thick, take from fire and add at once
the yolks of two eggs beaten. When cool add one cup of
oil, juice of two lemons and salt, and cayenne pepper.
—60—
SALADS
TOMATO JELLY SALAD — To ons can of tomatoes, add
one-third as much water as there are tomatoes ; boil a few
minutes and rub through a collander, using the tomato
juice; add one-quarter box of Knox's gelatine, dissolved
in a cup of cold water, then melted over hot water; sea-
son with salt, pepper and tobasco sauce (make pretty hot)
one teaspoonf ul of vinegar ; mix all together ; put in molds
and allow to harden ; serve on lettuce leaves with a spoon-
ful of mayonnaise on top of each.
WALDORF SALAD — Take six apples, peel and cut fine ; cut
ten cents worth of celery fine; half cup of pecan meats,
and make the following dressing; let it get cold and mix
all with the salad.
DRESSING FOR WALDORF SALAD— Take two eggs and
beat together, add one cup of sweet milk, half cup of vin-
egar, one tablespoon of butter, a good pinch of salt, a
heaping tablespoon of sugar, two tablespoons of sifted
flour ; mix all together and let boil till thick ; stir constant-
ly; it will at first look curdled and will lump, but that
won't hurt ; keep stirring until the mixture gets smooth
and thick ; let cool before putting over mixture.
FRUIT SALAD — For a family of six, take four oranges,
three apples, ten cents worth of celery, a small can of
sliced pineapple, half cup of pecans, one banana, (not
necessary but good) . Cut all up fine. Be careful not get
the seed of the oranges in the fruit, as it will make it bit-
ter; mix all together and put one tablespoonful of sugar,
if not sweet enough to suit, add more sugar ; serve on let-
tuce leaves with whipped cream.
—61—
GRAPE FRUIT SALAD— Take pulp of three grape fruits,
one pound of white grapes, half cup of pecans, one fifteen-
cent can of pineapple, all cut fine together, sweeten to
taste ; serve on lettuce leaves with mayonnaise dressing on
the grape fruit if preferred.
PEAR SALAD — Take one can of pears, put one slice on let-
tuce leaf on saucer, chop a little celery, sprinkle a little
chopped pecans over every slice and serve with mayon-
naise dressing.
CHICKEN SALAD — Take one chicken; dress and leave it
whole; put in a pot of water and boil till tender; when
thoroughly tender, cut up into small pieces; cut fifteen
cents worth of celery, one cup of pecans into small bits,
put one cup of liquor over mixture. Take three hard
boiled eggs, mash the yolks up with two spoons of vin-
egar, and stir into mixture ; salt to taste ; cut the whites
up into mixture; rub in plenty of red and bleck pepper;
make a mayonnaise dressing and stir into the mixture.
TOMATO JELLY SALAD NO. 2— Strain a can of tomatoes
and season well, especially with salt; heat to boiling and
add half box of gelatine, dissolve in hot water ; pour into
molds and when firm, serve on lettuce leaves.
CHESSE SALAD — Half pound American cheese, grated,
one pint of whipped cream, salt and pepper to taste, one
tablespoonful of powdered gelatine, four tablespoons boil-
ing water; dissolve the gelatine in hot water; strain and
add cheese and whipped cream, and seasoning of salt and
pepper, pour into wet mold and allow it to become firm;
turn out; cut in slices, place each slice on lettuce leaves
and serve with boiled dressing or mayonnaise. This will
serve twelve people.
BANANA SALAD — Place a lettuce leaf on as many saucers
as you wish to serve guests ; on each lettuce leaf, put two
thin slices of banana ; cut up fine, celery and pecan meats
over each, sprinkle with grated cheese and serve with a
mayonnaise dressing.
—62—
\
STUFFED TOMATO SALAD— Take as many tomatoes as
you have people to serve, slice off stem and remove pulp
and seed; chop one-half cup of pecan meats, grind up
three bell peppers, ten cents worth of celery chopped fine,
season with salt and pepper to taste (red pepper), mix
with tomato pulp and mayonnaise dressing, drain ' the
juice from the mixture, after removing from the ice box
or refrigerator fill the tomato hulls with mixture and
serve at once on lettuce leaves, cover with mayonnaise.
This is fine.
SHRIMP SALAD — Two cans of shrimps, drain, let stand in
cold water till ready for use ; break in halves. Take one
can of tomatoes, drain thoroughly, two cups celery chop-
ped fine, one cup cracker crumbs, four tablespoons vine-
gar, two of water, one of butter, one-half teaspoon salt,
one-eighth teaspoon cayenne pepper, half teaspoon sugar,
piece of onion ; let come to a boil ; take out onion when
cool; add teaspoon of Worcestershire, a little lemon juice
and pour over shrimp.
PERFECTION SALAD— Small quantity of shreded cab-
bage, one can of pimento, ground, one can of tomato juice
with the pulp strained out, season with salt, lemon juice
or a little vinegar and pinch of sugar. Add to plain Knox
gelatine (half box dissolved in warm water), stir until
it begins to congeal ; mix together ; serve on lettuce leaves
with cooked mayonnaise with whipped cream in it.
TOMATO AND SARDINE SALAD— Cut whole tomatoes in
halves; sprinkle with shredded water cress and parsley;
arrange one section of tomato and a sardine on a lettuce
leaf and dress with cream mayonnaise.
SAPSAGO SALAD— Grate a cake of sapsago cheese, mix
the grated cheese with two tablespoons of butter, few
Worcestershire sauce, and teaspoon lemon juice;
mold into loaf; cut into strips, placing several on lettuce
, garnish with slices of red pepper or pickled beets.
Serve with may nnaise dressing if preferred.
—63—
WILTED LETTUCE SALAD — One head of lettuce washed
and chopped fine. Have a hot skillet, cut up several
pieces of bacon and when brown, pour one-half of vin-
egar and water into skillet; when all are hot pour over
the lettuce, have two hard boiled eggs, slice one up in
salad, the other over the top ; serve at once before it gets
cold.
COLD SLAW — Take head of cabbage, shave very fine with
Irish potato chipper. Make dressing as follows: Two
eggs, beaten, teaspoon sugar, pinch of salt and black pep-
per, two-thirds cup of vinegar, one spoon butter ; cook un-
til thick; sprinkle a little salt over slaw and pour your
dressing over it, put in dish and garnish with hard boiled
eggs. Lettuce is also nice fixed like this.
CHICKEN SALAD— Take one fat hen, boiled tender, eight
hard boiled eggs, three bunches of celery ; clip all fine with
scissors. Cooked dressing for same: One-half cup vin-
egar, four eggs, yolks well beaten, one teaspoon salt, one
of black pepper, one large kitchen spoon sugar, one pint
cream. Let vinegar, sugar, salt and pepper come to boil,
add it slowly to the well beaten eggs ; set on warm part of
stove and stir constantly ; let all get cold, mix and add the
pint of cream whipped.
DELICIOUS EASTERN SALAD— Boil three or four eggs
until hard ; remove yolks and cut in slices ; rub yolks to a
paste; gradually add to them, two tablespoons of olive
oil or melted butter, two tablespoons of lemon juice; sea-
son with half teaspoon of salt and a dash of cayenne ; rub
into this dressing, lightly, one cup of grated cheese and a
cupful of finely chopped chicken. Garnish with whites of
eggs cut into rings; serve in lettuce leaves with tiny po-
tato eggs on top.
ASPARAGUS SALAD — Take can asparagus tips and cut up
with two buches of celery, one-half cup of pecans; salt
and season to taste; mix with mayonnaise dressing.
—64—
APPLE RING SALAD — Pare and core two apples and slice
them crosswise, brush them with lemon juice and dip
each in French dressing, place the apple rings on lettuce
leaves and put between them layers of chopped English
walnuts and celery ; put a ball of cream cheese on top and
serve with mayonnaise dressing.
MARINE SALAD — Scoop out the inside of unpesled cucum-
bers, so that they resemble little green boats. Chop the
pulp fine, add a little onion ; drain, then add chopped pep-
pers or celery. Add French dressing. A place card at-
tached to a toothpick will give each of the boats a sail.
LOBSTER SALAD — Boil two lobsters, weighing four or
five pounds each ; when cold, remove the meat, being care-
ful not to break the body or tail, shell and cut the meat
into dice; clean the two tail shells and one back shell in
cold water and with scissors remove the thin shell from
the under side of tail. Place two or three layers of lettuce
leaves around the salad dish; join the shells together in
the form of a boat, the body shell in center and place them
in the salad dish. Mix the lobster meat with mayonnaise
dressing and place in this boat; garnish with a chain of
the whites of hard boiled eggs, cut into slices and linked
together. Serve at once.
LITTLE PIGS IN BLANKETS— Season large oysters with
salt and pepper; cut bacon in very thin slices, wrap, in
each slice an oyster and fasten with a wooden toothpick,
heat a frying pan and put in the little pigs. Cook just
long enough to crisp the bacon, about two minutes. Place
on small slices of toast and serve immediately. Do not
remove the toothpick. Garnish with parsley. The pan
must be very hot before the pigs are put in and great care
taken that they do not burn.
STUFFED LEMONS— Six lemons, soaked in soda water
thirty minutes, then cut in halves and take out inside;
take one can of sardines, three crackers, rolled fine, one-
third cup of lemon juice, two pickles, grated, half tea-
—65—
spoon of sugar, one onion, grated, and four eggs boiled
and grated, season with pepper and salt to suit the taste ;
mix thoroughly and stuff the lemons.
STUFFED ORANGES — One dozen oranges, cut in halves;
remove the pulp and add to it, one pound each of English
walnuts and blanched almonds, chopped fine; one cup of
wine or grape juice, sweeten to taste, and put in hulls.
Serve with whipped cream and cherries.
HEAVENLY HASH — Three oranges, one pound each of
figs and dates, one-half can of pineapple, one pound of
English walnuts ; chop all fine ; mix and serve with whip-
ped cream.
HAZELNUT SALAD — Shell and blanch one pound of hazel-
nuts and grind half of them fine in a grinder. Grate half
of pineapple; mix with the nuts and a tablespoonful of
sherry; juice of half lemon and a tablespoonful of pow-
dered sugar. Let stand one hour; then drain and add a
package of cream cheese ; mix to a paste ; then make into
balls with a whole nut in the center of each, put on white
lettuce leaves and cover with mayonnaise.
EASTER SALAD — Salt and pepper one cup of cold boiled
fowl cut into dice, and one cup chopped pecans, add one
grated red pepper from which seeds have been removed,
one cup celery cut into small pieces, mayonnaise to
moisten. Trim crackers four inches long by one wide,
using a sharp knife, salt slightly. Arrange on plate in
form of box, keep in place with red ribbon one-half inch
wide and fasten at corners by tying in a bow. Garnish
opposite corners with sprig of holly berries. Line box
with lettuce leaves, put in a spoonful of salad and mask
with mayonnaise. Any colored ribbon may be used and
flowers instead of berries.
EGG SALAD — Cut four hard boiled eggs in halves cross-
wise in such a way that tops of halves may be cut in small
points, remove yolks and add an equal amount of finely
— 66 —
chopped cooked chicken. Moisten with oil dressing No.
One. Shape in balls of original yolks and refill whites.
Arrange on lettuce leaves, garnish with radishes cut in
fancy shapes and serve with mayonnaise.
OIL DRESSING — Four hard boiled eggs, four tablespoons
oil, four tablespoons vinegar, one-half tablespoon sugar,
one-half teaspoon mustard, one-half teaspoon salt, few
grains cayenne, white of one egg. Force yolks of hard
boiled eggs through a strainer, then work until smooth,
using a silver spoon. Add sugar, mustard, salt and
cayenne and when well mixed add gradually oil and vine-
gar, stirring and beating until thoroughly mixed, then cut
and fold in whites of eggs beaten until stiff.
HARVARD SALAD— Make lemon baskets. Make a hole
through the handle of basket and insert a small sprig of
parsley. Fill basket with equal parts of cold sweet breads
and cucumber cut in small cubes and one-fourth the quan-
tity of finely cut celery. Moisten with mayonnaise. Pare
round red radishes as thinly as possible, smooth top of
basket and cover with dressing. Sprinkle top of one-half
of basket with chopped parings, the remaining half with
finely chopped parsley. Arrange red and green baskets
alternately on serving dish and garnish with water cress.
DAISY SALAD — Boil eggs hard, take out yolks and put
through a strainer, cut lengthwise, cut each half in three
pointed pieces. Put yolks in center of lettuce leaf and
white pieces around like petals of a daisy. Serve mayon-
naise with the dish.
FRUIT SALAD— Mix one-half box of Cox's gelatine with
one cup of pineapple juice, one-half cup of cold water. Let
stand about two hours until thoroughly dissolved. Add
one cup of boiling water, one of sugar, juice of two lemons
and stir until all are dissolved. Strain all through coarse
cloth ; cut pineapple into small blocks, also three bananas
and three oranges, using only the pulp of same, add as
many California grapes as you wish, first removing the
—67—
seed. When gelatine begins to congeal add fruit and serve
with whipped cream. Bananas may be left out if desired.
BANANA BOAT SALAD — Take one banana for one person.
Strip peeling from one side being careful to leave it all
around for one inch from end ; this makes the boat. Turn
the side up that has the peeling off. Put a small United
States flag on one end, put seat in center of boat made of
celery with a toy man on it; fill boat with any kind of
salad made of fruit, and serve on lettuce or in long glass
pickle dishes filled with water with leaves dropped around
it and celery oars.
A NOAH'S ARK SALAD— Take large bell peppers, cut back
about half way, take out the inside, fill the back part with
salad of stuffed tomatoes found in this book or any other
kind ; make a float of celery on the front part like a gal-
lery. Put animal crackers around that, put up a little
flag on the front. Serve on lettuce leaves.
A ROSE TOMATO SALAD— Take a tomato, cut carefully
at top, roll back carefully on each side from top and take
seed out. Let green English peas run down on four sides
of inside of tomato. One right on top of each other from
bottom of tomato up to the top and drop a ball of mayon-
naise down in center of tomato. Serve on lettuce leaf.
This makes a very pretty dish.
A RED AND WHITE FRUIT SALAD— One cup of boiled
dressing, one-half cup of whipped cream, half can of
white cherries, one small bottle of Maraschino cherries,
one-half can of sliced pineapple, one cup of nuts. Soak.
one heaping tablespoon of gelatine and one-fourth cup of
hot water. Mix dressing and whipped cream together
and gradually add cool gelatine. Cut fruit in small pieces,
drain and dry on towel, sprinkle with salt and gently fold
into the mixed fruit dressing, put in mold and allow to
stand on ice for several hours.
—68—
GRAPE FRUIT SALAD — Three grape fruits, three small
apples, two small bunches of celery, three bananas. Cut
all in small dice, mix all together with sugar enough to
sweeten to taste, serve on lettuce leaves with mayon-
naise.
A POINSETTA SALAD — Take one whole slice of pineapple,
take red pimento and slice like little pennants. Put the
points on outer edge of pineapple and let wide part go to
the inside. It takes about seven little pennants to go
around. Let the wide part of pennants touch each other.
Cut a lettuce leaf in half and roll it around and stick down
in center hole of pineapple. Fill this little lettuce cup
with mayonnaise and drop a red cherry right in top of
mayonnaise. Fix one for each person like this. Serve
on lettuce leaves. This is beautiful.
i [)_
MISCELLANEOUS
CHEESE SOUFFLE — One-quarter pound cheese, one-half
pint of sweet milk, four eggs, beaten separately, three
tablespoonsful flour; make the flour into a paste with a
little of the milk and add to the well beaten yolks; then
some of the beaten whites and cheese and milk until it is
all used ; add pepper and salt ; bake slowly till firm.
APPLE SNOWBALL — Apple snowballs are a general fav-
orite with children, and grown-ups like them equally as
well. Peel and remove cores from juicy tart apples; fill
the cavities with chopped raisins; sugar, mixed with cin-
namon and butter ; bake or stew until tender ; in the mean-
time, boil some rice tender but not mushy ; spread it an
inch thick over small squares of coarse muslin ; wet in cold
water; in the center of each of these squares, put one of
the apples ; tie cloth carefully, being sure to have the ap-
ple covered with the rice ; steam ten minutes, then re-
move the cloth and serve with lemon or maple sugar
sauce.
CHEESE BALLS IN RICE NEST— Mix with one and a half
cupsful of cream cheese, one tablespoonful of flour, one-
third teaspoonful salt, a little mustard and small pinch of
cayenne pepper ; mix these well together, then whip in the
whites of three well beaten eggs, form in egg shape, about
the size of large bird eggs ; roll in whites of an egg, then
in cracker crumbs ; fry quickly in deep fat, make nests
- of seasoned cooked rice and place three cheese eggs in
each nest.
CHINESE DUMPLINGS— Put a quart of ripe tomatoes into
a shallow dish ; add seasoning of salt, cayenne pepper and
—70—
a little butter ; cover and let get boiling hot ; add tiny bit
cf chopped onion; meanwhile, make a drop batter with
two cups of sifted flour, two teaspoons Royal Baking Pow-
der, one-half teaspoon salt and sufficient water to make
batter that will drop from a spoon ; add a cup of highly
seasoned cooked meats to batter and drop from a spoon on
top of the boiling tomato; cover closely and steam for
twenty minutes ; serve dumplings as a border around to-
mato.
JAMBAYLAY— Fine. Take a tablespoonful of butter, put
in a hot skillet ; chop up one slice of ham, either cooked or
raw, and one onion ; fry all together till brown but be care-
ful not to burn ; take one cup of rice, wash and put in pan ;
strain one can of tomatoes into rice, fill pan with enough
water to cook rice done without stirring. Pour your fried
mixture into rice ; season highly with red pepper and a
good deal of salt; mix all together and don't disturb any
more until done ; let cook on top of stove until nearly dry.
Then run into the stove and brown. Be sure to put
enough salt as the tomatoes kill the salt and it takes a
good deal ; use more rice if you have a large crowd. ^
ARTIFICIAL BRAINS— Take one-half pint of cold pork
roast, ground fine ; put on to cook in barely enough water
to cover; season highly with salt and pepper; stir into
this three well beaten eggs and you will have a dish that
can't be detected from real brains.
JAMBAYLAY FOR SMALL FAMILIES— Take three dozen
oysters, stew them in their liquor, then chop fine and add
one beaten egg, cold cooked pork sausage; Edam cheese,
grated; rice, butter, salt and pepper, sweet milk and
onions; stir all these well together, then pour over the
mixture the liquor in which the oysters were stewed and
cook consistency of boiled rice ; turkey or chicken is often
substituted for the sausage; put in a little red pepper.
CHEESE BALLS — One-half pound grated cheese, one-half
pound butter ; melt, pour over cheese and mix thoroughly,
—71—
adding salt and a dash of red pepper ; mold into balls the
size of walnuts; press a walnut meat on each side; keep
cool until ready to use. These balls are very nice for
luncheon.
WELCH RAREBIT— One cup of milk, let it get hot, one-
fourth pound cheese, one-half teaspoon of salt, one-fourth
teaspoon of mustard, one tablespoon flour ; rub butter and
flour together; last, beat one egg and add little at a time
until smooth; serve at once on crackers.
ITALIAN SPAGHETTI— Two pounds of beef and two slices
of bacon.
SAUCE FOR SAME— One can tomatoes, strained, six fine-
ly chopped onions, size of egg, one teaspoon finely chop-
ped garlic, one of salt, one-fourth teaspoon red pepper,
one of thyme, one tablespoon of flour, for thickening
paste, one of butter, one of grated cheese. Fry
meat brown ; then boil till tender to get substance out ;
pour sauce on meats; add one quart water, and continue
to add water as sauce boils away, cooking well, till onions
are tender, or about three hours. Add thickening and
chees. Put three-fourths pound of spaghetti in boiling
water; add one teaspoon salt and boil twenty minutes;
drain off and put sauce over it ; let stand about five min-
utes; serve with Italian cheese grated over it.
CHEESE STRAWS— One cup grated cheese, three-fourths
cup butter, one cup flour, one-half teaspoon salt, one-half
teaspoon red pepper, mixed with the juice of lemon. Bake
a delicate brown.
SHIRRED EGGS— One tablespoonful butter, two eggs, salt
and pepper to taste, melt butter in chafing dish over slow
heat so it will not brown, break eggs into chafing dish and
season; serve with fried crumbs and parsley sprinkled
on grated cheese.
BAKED OMELET— Have ready a well buttered baking
dish, or small granite baker ; for a family of six, take four
—72—
eggs, one teacup of sweet milk, butter, size of walnut, one-
half teaspoonful of salt, three tablespoons of grated
cheese, or more if desired ; separate eggs, beat each well,
add milk, butter, salt and cheese to beaten yolks, then
stir the well beaten whites into mixture ; pour into baking
dish and brown quickly, serving at once.
CREAM OMELET — One tablespoon of pure cream for each
eggf one teaspoon of grated cheese for each of cream;
melt one spoon of butter ; when hot, mix the ingredients
well and pour in as the omelet begins to set, roll up and
serve at once on hot dish ; season with salt and pepper to
taste.
SMOTHERED EGGS— Take the required number of hard
boiled eggs, one for each person to be served, mix some
mashed potatoes with half its bulk of finely chopped meat
of any kind, and bind with beaten eggs ; divide this into as
many parts as people to be served, and roll each portion
around a hard boiled egg after removing shell, of course ;
lay in well greased pan and add gravy, if there is any left,
if not, tomato dressing, and bake twenty minutes in hot
oven or until brown.
CHILI CON CARNE— One round steak, ground, one table-
spoon of lard, half of a medimum-sized onion, six cloves or
garlic, six chili peppers, pinch of salt. Take seed out of
peppers, boil peppers in water and they will skin easily.
Chop fine and add to the meat.
MEXICAN CHILI NO. 1— One pound chopped beef, one
tablespoon of chili, small onion, two small potatoes, half
can tomatoes. Put chili in cup of hot water; let stand
until beef and potatoes are done ; then pour in and boil
together.
MEXICAN CHILI NO. 2 — Chop one pound of beef into small
pieces ; fry till brown two tablespoons of lard ; add three
pints of water and Eagle chili powder to suit the taste.
Boil thirty minutes.
—73—
CHILI CON CARNE — Put two tablespoons of lard in a ket-
tle and let heat, then add one pound of ground chili meat,
cooked five minutes, stirring constantly, then add one
quart of water, three pods of chili pepper, removing seed,
one tablespoon camena seed ; add water and cook well.
STUFFED EGGS — Boil one dozen eggs until hard, cut in
halves, take yolks out and mash the yellows to a cream;
add a lump of butter, salt and pepper to taste, little mus-
tard and tiny bit of ground celery seed, and a small box of
potted ham ; mix all together and stuff back into the
whites.
WELSH RAREBIT— Boil one cup of milk, tablespoon of
mustard, cayenne pepper to taste ; into this, put one pound
of grated cheese, the yolks of four well beaten eggs ; when
thick and smooth pour over toasted bread or crackers.
Serve very hot.
HOME-MADE LYE HOMINY— Take one quart of big
cracked hominy, put in pot full of water; after it com-
mences to boil, acid one teaspoonful of soda; stir often
and cook slowly till done. If it gets too dry before done,
add a little more water. When clone, put a tablespoon
of grease in skillet, if too dry add a little more water;
mash as much of your hominy as you need for a meal, salt
and pepper to taste and fry. Put the balance in refrig-
erator for future use. You cannot tell this from the old-
fashioned lye hominy.
SPANISH TONGUE— Boil a beef tongue until tender, take
off the outer skin, then rub with the beaten yolk of an
egg. Put in a baking dish ; acid one-half cup of water in
which the tongue was cooked, one-half glass of wane and
one-half can of mushrooms ; sprinkle with salt and pepper
and let bake until brown; serve, garnish with the mush-
rooms.
VEAL LOAF — Three pounds of beefsteak, ground, six
crackers pulverized, three eggs, two tablespoons of but-
ter one teaspoon of p ne-half teaspoon pulverized
sage (if liked) , one teaspoon of salt. Make into pone and
bake brown. Make a tomato sauce and pour over it and
cook a while in it. Put a little ground onion in your loaf,
too.
OX EYE EGGS — Take pieces of nicely browned toast, dip
each piece in a pan of hot milk, and arrange as many
pieces on a dish as you have people to serve. Take as
many eggs as pieces of toast and separate, being careful
not to break the yolks. Every yolk should be put into a
saucer by itself. Beat the whites to a stiff froth, put
some on every piece of toast and drop one yolk down in
the middle of the whites on toast, sprinkle each with salt,
put a pea of butter on each yolk, set dish on stove till
whites are slightly browned, arrange around dish with
parsley.
EGGS A LA ENGLISH— Fix English peas in a pan with
cream dressing the usual way ; break your eggs right into
the pan with your peas and let them poach; have nicely
browned bread and lift them out and serve on toast with
peas sticking over the eggs with melted butter poured
over each piece. Have a good deal of dressing in pan with
peas.
POTATO SOMERSET STLYE— Two cups hot diced pota-
toes, two tablespoons butter, one-half cup grated cheese,
yolks three eggs slightly beaten, one-half teaspoon salt
and a few grains cayenne pepper. Shape in form of birds,
dip in crumbs, egg the crumbs, insert pieces of raw pota-
to cut to represent wings and tail, and cloves to represent
eyes. Fry in deep fat and drain on brown paper.
POTATO NESTS — Wash, pare and cut potatoes in thin
strips, using same sheer as for lattice potatoes; soak in
cold water fifteen minutes, drain and dry between towels.
Line a fine strainer of four inch diameter having a wire
handle, with potatoes, place a similar strainer having a
two and one-half inch diameter in larger strainer, thus
holding potatoes in nest shapes. Fry in deep fat taking
care that the fat does not reach too high a temperature
at first. Keep the small strainer in place during frying
with a long handled spoon. Carefully remove nests from
strainer, drain on brown paper and sprinkle with salt.
Fill with small fillets of fried fish.
CHEESE STRAWS— Roll puff or plain paste one-fourth of
an inch thick, sprinkle one-half with grated cheese to
which has been added a few grains of salt and cayenne
pepper. Fold, press edges firmly together, fold again,
pat and roll out one-fourth inch thick. Sprinkle with
cheese and proceed as before. Repeat twice; cut in strips
five inches long and one-fourth wide. Bake eight min-
utes in a hot oven. Cheese straws are piled log cabin
style and served with cheese or salad course.
HAM SOUFFLE — Two tablespoons butter, two flour, one
and one-half cups sweet milk, three eggs, tablespoon chili
sauce, one tablespoon grated cheese, one cup ground ham,
salt and cayenne pepper to season. Melt the butter and
add the flour and stir until smooth. Heat milk and grad-
ually pour into flour mixture, stirring constantly until it
thickens. Remove from the fire and add the beaten
yolks of eggs, chili sauce, cheese and seasoning. Set aside
to cool and when cold stir in ham and fold in the stiffly
beaten whites of eggs. Pour into a well buttered and hot
baking dish. Bake in a moderately hot oven until firm in
the center. Garnish with parsley or water cress and
serve immediately.
CHEESE SOUFFLE— Make a white sauce using two table-
spoons fat, three tablespoons flour, one-half teaspoon salt,
speck of cayenne and one-half cup of milk. Add one-half
cup grated cheese. Fold in the beaten yolks of three
eggs, then fold in the beaten whites. Pour into a greased
baking dish that will fit the cooker rack. Regulate heat
till testing paper browns in forty-five seconds. Bake
forty minutes.
—76—
SPANISH OMELET— Put two tablespoonsful oil into a
frying pan and fry in it. a tablespoon of chopped green
peppers, one of onion and one of chopped olives, add three
good sized tomatoes ad stew gently until the sauce is
rich and thick. Beat six eggs until light, season with salt
and pepper and turn into the omelet pan. When the ome-
let is well settled and about done pour sauce in the middle
and fold over, or place the sauce around the omelet. Green
peas added make a nice garnish.
POTAOTO OMELET WITH BACON STRIPS— Fry several
thin slices of bacon, take four cups boiled Irish potatoes,
one cup of sweet milk, salt and pepper to taste, one table-
spoon chopped parsley. Pour in skillet where bacon was
fried, brown nicely and turn like an omelet. Serve on
dish with bacon strips arranged on omelet.
—77—
ICES
TUTTI FRUITTI CREAM— One quart water, juice of three
lemons; one can grated pineapple; three or four large
oranges, cut into small pieces; six bananas, sliced fine,
three or four soft peaches; add sugar until very sweet,
add whites of well beaten eggs and freeze.
BRULE ICE CREAM— Two quarts milk, two cups sugar
and six eggs; mix milk and one-half of sugar together;
put other half sugar into kettle to dissolve on stove ; when
it begins to turn brown pour into custard and boil until
thick; when cool, add one pint rich cream and freeze at
once.
OLD FASHIONED BOILED CUSTARD ICE CREAM—
Take three quarts of sweet milk, eight eggs, beaten sep-
arately; two cups sugar and one-half cup of flour, sifted
into the sugar; beat flour, sugar and eggs together until
light; then, add the whites beaten to a stiff froth; mix
all together and pour into the hot milk, which should be
boiled in a double boiler or bucket ; set in a pan of water.
Let cook until thick, flavor with lemon or vanilla.
GRAPE JUICE SHERBET— Make one gallon lemonade and
add one pint grape juice and one quart milk. Sweeten to
taste and freeze.
PROVIDENCE FROZEN FIG PUDDING— One pint milk,
one-half cup each dates, figs, and English walnuts, chop-
ped fine, one-half cup sugar, two eggs and one teaspoon
vanilla. Beat eggs, milk and sugar together and cook
until it thickens. When nearly cool stir in the dates, figs
and nuts ; add vanilla and freeze.
—78—
CRANBERRY PUNCH — Two quarts of cranberries, sweet-
ened to taste, cooked and put through a collander ; add a
glass of good brandy and enough water to make a gallon
of ice and freeze. Nice with turkey course.
PUNCH — Put a pint of water, the chopped rind of a lemon
and a pound of sugar on to boil ; boil five minutes ; remove
from fire and allow to cool ; when ready to serve, add the
juice of eight lemons, a can of grated pineapple, a can of
cherries and Appollinaris water, or plain water if prefer-
red, sufficient to serve.
CHERRY MOUSSE— Soak one-fourth box gelatine in one-
half cup of warm water until dissolved ; whip one pint of
cream; add gelatine and one cup of crystalized cherries
and sweeten to taste. Put in a mold and pack in ice and
salt until it begins to stiffen, stirring frequently to pre-
vent cherries from settling ; let stand about two hours be-
fore serving.
FRUIT PUNCH — Two dozen lemons, one-half jar of Mara-
schino cherries, six oranges, one can of cherries, two cans
pineapple, cut in pieces, one can of grapes, one box straw-
berries, one gallon of Appolinaris water; sweeten to
taste; put in juice of the canned fruit; put into this a
large block of ice.
ORANGE SHERBET— Juice of six lemons, juice of eight
oranges, one pint box of grated pineapple, three quarts
of water ; sweeten to taste and freeze.
PINEAPPLE SHERBET — One can of grated pineapples;
pour two quarts of boiling water over it and add five cups
of sugar, juice of ten lemons, leave the rincl in until cool,
then take the rinds out and add the whites of three eggs,
well beaten and one quart of milk ; freeze as soon as you
put the milk in. This is fine.
GRAPE ICE — One quart of grape juice, one cup of orange
juice; make sweet; white of one egg, beaten stiff. Freeze.
—79—
STRAWBERRY ICE— For one gallon of strawberry ice, use
two boxes of berries, pick and wash, three cups of sugar,
one quart of cream, two tablespoons of gelatine, one pint
of water, whites of two eggs. Dissolve Knox gelatine in
a little cold water; to the sugar, add the pint of water
and set on the stove to boil ; add dissolved gelatine and let
boil a few minutes longer; set off to cool; then add the
crushed berries ; then the cream and put into the freezer ;
after it begins to freeze add the whites of two eggs well
beaten. The juice of two lemons will improve it.
FROZEN GRAPE ICE— To a quart of grape juice, add a
pint of water; sweeten to taste and when about frozen,
add the whites of two eggs beaten to a stiff froth; con-
tinue the freezing process until the eggs and ice are thor-
oughly mixed and hard frozen ; set for an hour or more.
This amount, when properly mixed, will fill a six-quart
freezer ; if preferred, a lemon may be added in making the
ice ; this is delicious.
ICED APRICOT — One can of apricots, one quart of water,
lemon, one orange, yolk of one egg, three cups of sugar;
dissolve sugar in water and boil to a syrup; when cool,
add the orange, lemon, and can of apricots with the skin
removed and mashed up; freeze; it is fine with a cup of
cream added.
ANGEL ICE — Three pints of thick cream ; before whipping,
add one cup of sherry wine ; whip to a stiff froth and place
on ice. The whites of four eggs, beaten stiff, one pint of
sugar; pour enough of water over sugar to dissolve and
cook as for icing ; beat into the eggs ; then fold the cream
in the eggs and sugar, pack in freezer and let stand three
or four hours.
BLACKBERRY ACID— Three gallons blackberries, two gal-
lons water (boiling), let stand twenty-four hours; strain
then add to every three pints of juice, two pounds of
sugar, three ounces tartaric acid to the whole, let stand
twenty-four hours ; strain and bottle ; put up hot or cold.
—80—
BLACKBERRY CORDIAL— One quart blackberry juice,
one pound of sugar, mace, cloves, allspice and cinnamon
to taste ; boil until thick and strain through a sieve when
cold ; to every gallon of juice, add a quart of brandy.
STRAWBERRY COCKTAIL— One quart strawberries, one
quart sugar, wash and cap berries, sprinkle with sugar,
let stand an hour, mash fine and put in cocktail glasses
and serve with one spoon of pineapple sherbet colored
green.
—81-
PICKLE 8
MIXED PICKLE — Two gallons chopped cabbage and green
tomatoes, one gallon each ; one pint of chopped onions ;
sprinkle well with salt and let stand all night ; next morn-
ing, squeeze out the brine; put in your kettle with five
tablespoons of mustard, three gills of white mustard seed,
two tablespoons of ground black pepper, two of allspice,
two teaspoons ground cloves, one pound brown sugar, one
tablespoon of celery seed, one tablespoon of tumeric, mix
all these well with vinegar, then mix with cabbage and
tomatoes; acid three quarts best cider vinegar; put all on
stove, cook well about three-quarters of an hour.
SWEET PEACH PICKLE— Seven pounds of fruit, three
and a half pounds sugar, one quart of vinegar ; stick three
cloves in each peach; put on vinegar and sugar; when
very hot, drop in fruit ; when tender, put in jars.
CABBAGE PICKLE — Put cabbage in brine for a week, then
take out ; put in weak vinegar to take out salt ; let remain
in vinegar twenty-four hours ; it is then ready for the
pickle, wrhich is made in the following manner: To one
gallon of vinegar, put two pounds of sugar, three ounces
of tumeric, some ground mustard, one teacup of white
mustard seed, one teacup of black pepper seed, two whole
peppers, celery seed, one tablespoon each of cloves, spice,
pepper and mace, two nutmegs, grated ; pour all in boiler,
let boil ; when cold pour over cabbage.
CHOW CHOW PICKLE— Take one and a half pecks green
tomatoes, one and a half dozen onions, three heads cab-
bage, one dozen green peppers, two dozen red peppers and
chop as desired ; sprinkle half pint salt over them ; put
—82—
them in a thin domestic bag; let drain all night; put in
granite kettle or pan with two pounds sugar, one and one-
half grated horse radish, one tablespoon each of ground
black pepper, ground mustard, white mustard, mace, cel-
ery seed; cover all with vinegar and let boil till clear.
GREEN BELL PEPPER CATSUP— Take one hundred pods
of green pepper, one gallon of vinegar; boil together till
soft enough to strain or press through a sieve ; then add
two tablespoons white mustard seed, ground, three table- '
spoons of salt, one of black pepper, small cup of sugar
and half pint of onions chopped fine ; add spice and celery
seed to suit the taste. Boil until onions are well cooked
and bottle tight ; this is fine on meats.
TOMATO CATSUP — To every gallon of tomatoes, sliced,
add five tablespoonsful of salt, two of cayenne, and two
of black pepper, one teaspoon of mace, one of cinnamon,
one-half teaspoon cloves, two large onions, sliced, one
tumbler full of good brown sugar, one quart of good apple
vinegar, one tablespoon of mustard ; stir often ; cook four
hours ; bottle when cold. This is excellent.
CHILI SAUCE — Thirty-six ripe tomatoes, one can may be
used, eight medium sized onions, twelve green peppers,
eight tablespoons of sugar, seven level of salt, eight small
teacups of vinegar ; put all in kettle ; chop up well ; add
one teaspoon each of ground cloves, spice, mace, nutmeg,
black and red pepper. One tablespoon of Coleman's mus-
tard, cooked till thick, which generally requires three or
four hours; stir constantly to prevent scorching. This
never spoils if cooked enough and sealed tightly.
SALAD RELISH— Two quarts green tomatoes, chopped
fine, measure all ingredients after chopping fine, one
quart of onions, nine quarts of bell pepper, eight quarts
of hot pepper; mix and cook with cold water; add half
cup of salt and boil tender. Dressing: If vinegar is
very strong, dilute with a little water and use two quarts,
three cups of sugar, one of flour, ten tablespoons of mus-
— S3—
tard, five cents worth of tumeric; mix well, commencing
with just a little vinegar; boil in double boiler until con-
sistency of cream; then add one quart of chopped, sour
cucumber pickles; pour over the other mixture and boil
a little while; seal like fruit. This makes fine sand-
wiches, mixed with ground meat.
PIMENTOS — Take one pint of cooking oil for a small
amount and season with vinegar to taste, add salt and
red pepper to taste. Put the cooking oil and vinegar on
stove and let come to a boil, then add the big red bell
pepper and let them boil just a little. Put the whole in a
jar and seal tightly.
A SWEET TOMATO PICKLE— Seven pounds sliced toma-
toes, (green) , four pounds sugar, three quarts of vinegar,
one pound seeded raisins, cinnamon two teaspoons, spice
two teaspoons, cloves two teaspoons. Soak tomatoes in
bucket of water with a teacup of lime in it two or three
hours, then drain off and soak a while in a little fresh
water. Boil all together about two hours. Don't add the
raisins until nearly done, add a little salt to taste before
cooking.
A MIXED PICKLE — Two quarts of green tomatoes, one
quart of red tomatoes; after scalding and taking peeling
off, add three small bunches of celery chopped fine or two
tablespoons of celery seed; three large onions, three red
sweet peppers, three green sweet peppers, leaving out
seed part. One small head of cabbage, one ripe cucumber,
half a cup of salt. Chop the vegetables, cover them with
salt, and let stand over night. Drain well next morning.
Add three pints of vinegar, two pounds of brown sugar,
one teaspoon of mustard, one teaspoon of black pepper.
Cook until clear about an hour and three-quarters. Let
cool and seal in jar.
-84-
PRESERVES, JELLIES AND
CANNED FRUITS
FIG PRESERVES— Take figs not quite ripe enough to eat,
don't peel or pull stems off, put them in a bucket of cold
water and pour one-half teacup of lime in water and stir
up; let the figs stand in this water one hour (this keeps
them from mashing up) , then rinse them in another buck-
et of pure water ; then weigh them ; put three-quarters of
a pound of sugar to every pound of fruit; let boil until
syrup is pretty thick. When you first put the figs and
sugar on to cook, pour just enough water over it to keep
from burning.
PEAR PRESERVES— Take pears, peel, quarter and re-
move all core ; measure three-quarters pound sugar to one
pound of fruit ; put sugar over fruit and let stand all
night; next morning cook until syrup is thick; put in a
sliced lemon if preferred.
STRAWBERRY PRESERVES— To every quart of berries,
use one quart of sugar; boil each quart of berries and
sugar in a pan to itself ; boil hard for twenty minutes and
then seal in a tight jar while hot. Fix each quart of ber-
ries and sugar this way. You will find it easier and better
than the old way of boiling them all together at once.
PLUM PRESERVES— Take one pound of sugar to each
pound of plums and cook until done.
MUSCADINE PRESERVES— Wash the muscadines; sepa-
rate the hulls and pulp and boil the hulls until tender in
barely enough water to cover them; boil the pulps in a
little water and mash through a sifter to extract seed,
add pulp to hulls, then add one pound of sugar to one of
fruit; boil steadily thirty minutes or until well done.
—85—
BLACKBERRY JAM— Take berries, wash and put three-
quarters of a pound of sugar to one pound of fruit; boil
until thick; put a little water over fruit to start cooking.
WILD PLUM JELLY— Take wild plums, wash and put in
kettle to boil, cover with water; boil until mushy; take
off; cool and strain through a thin domestic bag; take a
cup of sugar and a cup of juice until it is all measured;
let boil till it will jelly when cooled in a saucer; keep try-
ing it until done, pour into jelly glasses while hot. By
recooking for a short time, the plums may be used to get
more juice and more jelly made from them, almost as
much as from the first squeezing.
CANNED PEACHES— Take peaches, peel and quarter
them off the seed; weigh and put one-quarter pound of
sugar to one pound of fruit ; let stand all night with sugar
over it; next morning, boil until you can stick a straw
through them, put in jars while hot and seal. Be sure
your rubbers are on air tight.
BRANDIED PEACHES— Put the peaches in boiling water
for a few minutes so the skin will peel off easily ; make a
syrup of one-half pound of sugar to one-half cup of water
to each pound of peaches; skim as skum rises in boiling;
then put in peaches and boil gently till tender, and no
longer. Take them out carefully and fill jars ; remove the
syrup from fire and add to it half pint of brandy to every
pound of peaches. The peaches should be two-thirds ripe.
CRANBERRY JELLY— Pick and wash the cranberries
thoroughly, put on to cook with enough water to cover,
let boil until tender then add sugar enough to sweeten
to taste, cook until it will jelly in a saucer when cooled,
take off, rub through a sifter into a bowl, when cool slice
and serve with fowl or other meats.
—86—
THE ART OF DRYING
AND CANNING
The cold pack method of canning is so simple and the in-
structions so easily followed that the women of the coun-
try are taking up the work by the thousands, says the
National Emergency Food Garden Commission.
In the cold pack method these are the steps taken :
1. — Select sound vegetables and fruits. If possible can
them the same day they are picked. Wash, clean and
prepare them.
2. — Have ready on the stove, can or pail of boiling water.
3. — Place the vegetables or fruits in cheesecloth or in some
other porous receptacle — a wire basket is excellent —
for dipping and blanching them in boiling water.
4. — Put them whole into the boiling water. After the
water begins to boil begin to count the blanching
time.
5. — The blanching time varies from one to 20 minutes, ac-
cording to the vegetable or fruit. When the blanch-
ing is complete remove the vegetables or fruits from
the boiling water and plunge them a number of
times into cold water, to harden the pulp and check
the flow of coloring matter. Do not allow to stand
in cold water.
6. — The containers should be thoroughly clean. It is not
necessary to sterilize them in steam or boiling water
before filling them, for the reason that in the cold
pack process both the insides of containers and the
contents are sterilized. The jars should be heated
before the cold product is put in them.
—87—
7. — Pack the product into the containers, leaving about a
quarter of an inch of space at the top.
8. — With vegetables add one level teaspoon of salt to
each quart container and fill with boiling water.
With fruits use syrups.
9. — With glass jars always use a new rubber. Test the
rubber by stretching or turning inside out. Fit on
the rubber and put the lid in place. If the container
has a screw, twist it up as hard as possible, but use
only the thumb and little finger in tightening it. This
makes it possible for steam generated within to
escape and prevents breakage. If a glass top jar is
used snap the top bail only, leaving the lower bail
loose during sterilization. Tin cans should be com-
pletely sealed.
10. — Place the filled and capped containers on the rack in
the sterilizer. If the home-made or commercial hot
water bath outfit is used some authorities insist that
enough water should be in the boiler to come at least
one inch above the tops of the containers, and that
the water, in boiling out, should never be allowed to
drop to the level of these tops. Begin to count pro-
cessing time when the water begins to boil.
11. — At the end of the sterilizing period remove the con-
tainers from the sterilizer. Fasten covers on tightly
at once, tip each container over to test for leakage,
and store. Be sure that no draught is allowed to
blow on glass jars, as it may cause breakage.
12. — If jars are to be stored where there is strong light
wrap them in paper, preferable brown, as light will
fade the color of products canned in glass jars, and
sometimes deteriorate the food value.
Vegetables are blanched before being put up for three pur-
poses— to eliminate objectionable acids, to set coloring
matter and to make texture firm for sterilization.
The object of the cold dip is to separate the skin and harden
the pulp, to set color bodies and to render packing easier.
—88—
These recipes are recommended by the U. S. government.
TOMATOES — Grade according to ripeness, size and equali-
ty. Scald to loosen the skins. Dip in cold water and re-
move the skin. Pack whole. Fill with tomatoes only and
add one level teaspoonful salt to each quart. Place the
rubber and partly seal. Sterilize 22 minutes in the hot
water bath. Remove the jars, tighten the covers, test
the joints and invert to cool.
CARROTS, PARSNIPS, SWEET POTATOES, ETC.— Scald
from one to five minutes in boiling water. Plunge in cold
water. Remove skins, pack whole or sliced, add boiling
water and one level teaspoons salt to each quart. Place
rubber and top, then partly tighten. Leave one and one-
half hours in hot water bath.
EGG PLANT — Scald five minutes in boiling salty water ;
plunge in cold water; remove skin. Slice crosswise and
pack ; add boiling water and one level teaspoonful salt for
to each pint. Place rubber and top, then partly tighten.
Leave one hour in hot water bath. Remove jars, tighten
covers and invert to cool.
SWEET CORN — On the Cob — Blanch in boiling water 10 to
15 minutes, according to ripeness, size and freshness;
plunge in cold water. Pack, alternating buts and tips;
add just a little boiling water and one level teaspoonful
of salt to each quart. Place rubber and top and partly
tighten. Sterilize one and a half hours in water-seal out-
fit. Remove jars, tighten covers, invert and cool. (Heat
up for table use in steamer, not in water.)
SWEET CORN — Off the Cob — Same as the foregoing reci-
pe, except cut from ear after blanching. Pack and fill
jars with boiling water, adding one level teaspoon salt to
each pint. Proceed as before.
PEAS, BEANS, OKRA, ETC.— Blanch five to 10 minutes in
boiling water; plunge in cold water. Pack and add boiling
water and one level teaspoonful salt to each pint. Place
rubber and top, then partly tighten top. Process one and
one-half hours in hot water bath.
—89—
BEETS, TURNIPS, ETC.— Blanch one to 10 minutes in boil-
ing water ; plunge in cold water, remove skins. Slice and
pack ; add boiling water and one level teaspoonf ul salt for
each pint. Place rubber and top and partly tighten. Pro-
cess one and one-half hours in hot water bath. Remove
jars, tighten covers and invert to cool.
GREENS — (Spinach, Dandelions, Mustard, Beet Tops, Swiss
Chard) — Blanch in boiling water 10 to 20 minutes, plunge
in cold water. Cut ready for table use. Season with
slice of bacon for each pint. Pack, add hot water and a
little salt to each quart. Place rubber and top and partly
tighten. Process 90 minutes in hot water bath. Remove,
tighten covers and invert to cool. It is always advisable
to process the greens a short time before packing in or-
der to reduce the bulk or make possible a full pack.
Great results are expected from the dehydrating processes,
which have been much improved and are being made use
of more extensively this year than ever before. One of
the kind which may be used in private houses is in daily
operation at the depot in Hicksville, L. I. Here on three
days of the week garden and farm products are preserved
under comteptent instructors and will be stored and sold
under the direction of the Long Island Food Battalion. On
the other three week days the kitchen is open to women
of the district who wish to preserve their own fruit and
vegetables.
All kinds of vegetables may be dried. They must be
washed and, those that require it, peeled and sliced. Mod-
ern drying is not the tedious process that it was in other
times. Small quantities can be sufficiently dried in from
two to four hours, according to the degree of succulence.
They not only retain their flavor but much of their color,
and when put in water to soak for cooking have all the
value of fresh vegetables. Not only is there a great sav-
ing in money in preserving fruits and vegetables in this
way, but they require less room for storage and will keep
almost indefinitely.
—90—
CANDIES
ENGLISH TOFFEE CANDY— Three cups dark brown su-
gar, one can condensed milk (Dime Brand) butter, size
of an egg ; mix sugar, milk and butter ; place on fire and
stir constantly and let the sugar melt thoroughly ; cook
till it threads or hardens in cold water; beat thoroughly
and add one cup of pecans or walnuts ; pour on dish and
cut in squares. This needs no flavoring.
HEAVENLY HASH CANDY— One pint white sugar, one
pint brown sugar, one pint of milk and water mixed, two
tablespoons butter, chocolate to color; cook until it will
harden in water, and acid one-fourth pound dates, figs,
cocoanut and nuts to suit the taste. Chop fruit and
nuts fine ; beat candy until it begins to harden, then pour
on a tin and cut in squares.
MARSHMALLOW CANDY— Dissolve one box Knox gela-
tine in one brimming cup of lukewarm water for one
hour; soak four cups sugar in one and one-third cups of
water and cook like icing. When done, pour syrup over
gelatine and flavor with vanilla. Beat forty minutes;
when very stiff pour on a dish that has been buttered and
the surface covered with powdered sugar; cut in squares
and roll in powdered sugar. Put on plates to dry.
PEANUT CRISP — Take two cups of granulated sugar and
one cup of peanuts, chopped slightly. Put sugar, without
any water, into iron pan or skillet and stir until it melts,
then pour over nuts which have been placed in buttered
dish.
PENOTCHIE CANDY— Take three cups light brown sugar
and a cup of milk ; boil until when dropped into water will
—91—
form soft ball. Add a teaspoon of butter and remove
from fire. Add teaspoon of vanilla and a cup of English
walnuts, meats broken fine. Stir until candy begins to
cream, then pour it quickly into a buttered dish, making
it the same thickness as for fudge. Tried once, this is a
prime favorite.
OLD FASHIONED BUTTER SCOTCH— Two cups brown
sugar, one-half cup butter, four tablespoons molasses, two
of water, two of vinegar. Put into a porcelain kettle ; stir
over fire until sugar is dissolved. Then boil without stir-
ring until it hardens when dropped into cold water, pour
into shallow buttered pan to cool, and when firm, mark
off into squares ; when cold, break off on lines.
CARAMEL CREAMS — Two cups brown sugar, one cup
cream, butter, size of walnut ; cook as for fudge ; add one
cup of English walnuts ; pour into a buttered pan ; when
cold cut into squares.
DIVINITY FUDGE— Two and two-thirds cups sugar, two-
thirds cup corn syrup, two-thirds cup of water, whites
of two eggs, and one cup chopped up pecans. Put sugar,
water, and com syrup on, and let boil until it is hard when
dropped in cup of cold water. Have whites of eggs, beat-
en very stiff, and then beat the candy mixture with them ;
stir in nuts and flavor with vanilla, and beat until it be-
gins to stiffen ; pour into buttered dish and cut in squares.
CREAM WALNUTS— Dissolve one pound of powdered
sugar in half cup of water ; boil five minutes and cool
slowly, keeping it constantly stirred, and flavor. When
cold, if not stiff enough to handle, work in a little more
sugar ; roll into balls ; press half of an English walnut on
each side and drop into granulated sugar.
CLUB CANDY — Three cups of sugar, one-half cup milk;
cook until it forms a stiff ball in water, take from fire
and beat in one-half dozen marshmallows, cut in pieces;
one cup grated cocoanut; one-half cup each raisins and
nuts, chopped fine ; pour in buttered tins and cut in
-•ares.
—92—
SNOW BALLS — Stuff seedless dates with marshmallows
and peaches ; dip in plain icing and at once roll in cocoanut.
COCOANUT CANDY— Boil together three cups of granu-
lated sugar, one-half cup of water, one-half teaspoon
cream of tartar ; boil ten minutes and add a cup of grated
cocoanut; when cool cut in squares.
FONDANT — Two cups of granulated sugar, one of water,
and a scant quarter of a teaspoon of cream of tartar.
Never stir after putting on fire. When it begins to look
syrupy, stir a few drops in a saucer, if it creams, the
candy is done ; pour out and stir until cool enough to work
with hands ; the more it is worked the creamier it gets.
CANDIED POP CORN^-Put into an iron kettle, one table-
spoon of butter, three tablespoons of water, one cup of
white sugar; boil until ready to candy; then throw in
three quarts of nicely popped corn ; stir briskly till candy
is evenly distributed over corn ; take kettle from fire ; stir
until it is cooled a little and you have each grain separate
crystalized with sugar, taking care that corn does not
burn. Nuts of any kind prepared in this way are good.
CARAMEL CANDY — Take two cups of sugar and one cup
sweet milk ; put in vessel with teaspoon of butter and let
cook slowly. Put one cup of sugar in at same time in a
skillet and let brown, stir constantly until it all dissolves;
then pour the brown sugar into the other and stir until
all of the lumps dissolve. Have a cup of pecans cut up.
When candy strikes hard on side of cup in cold water, it
is done. Take up, flavor with vanilla, and beat pecans
into mixture. Pour on dish and cut into squares.
DATE LOAF — Two cups sugar, one cup sweet milk, one
tablespoon Karo Corn Syrup, one package of dates two
cups chopped pecans, one tablespoon butter. Cook sugar
and milk until it forms a soft ball when dropped in cold
water, then add butter and dates chopped fine, stir until
elates melt, then beat until it begins to harden, adding
nuts and pour the whole into a wet napkin and roll up.
When cold, slice end ways like a cake.
—93—
LIGHT DIET FOR
THE HICK
HYGENIC EGG — Butter an ordinary glass, fill with the
white of one egg beaten light, put yolk on the top and
season with a little butter, salt and pepper and put glass
into a covered vessel of steaming water until cooked.
PANNADA — Take dry bread and toast and cut in small
squares, add sugar and nutmeg to taste, cover with hot
water and serve.
LEMON ALBUMEN— Take the juice of half o lemon, white
of one egg, add sugar to taste, put all together in a jar
and shake well; add a small glass of water and strain.
BOILED FLOUR FOR SUMMER COMPLAINT IN CHIL-
DREN OR FOR INVALIDS— Put a pint of flour in a
clean sack or pudding bag, tie and place in pot of boiling
water, boil eight hours ; when done peel off the outer layer
and you will have a hard white lump of flour, milk thick-
ened with some of this flour grated makes a good gruel,
can be sweetened or salted to taste. Can be eaten in
small pieces as one would eat candy, and is excellent in
bowel trouble.
SURE CURE FOR FLUX— Get the root of the common
blackberry vine, scrape off the bark, place root in water
and steep as in making tea, drink freely ; it will also cure
summer complaint in teething children and is harmless.
WHEN BOILING MILK— If pans in which milk, custards,
or salad dressing are to be boiled are first wiped out with a
cloth greased with lard they will neither stick nor scorch.
— 94 —
HOUSEHOLD HINTS
TO EXTRACT A SPLINTER— Take a wide-mouthed bottle
and almost fill with hot water, then place the part with the
splinter over the mouth of bottle and press lightly; the
suction will draw the flesh from the splinter and the
splinter may be easily removed. This also heals the sore-
ness of the wound.
TO REMOVE INK SPOTS FROM WHITE GOODS— Dip in
kerosene oil and rub with ordinary laundry soap, at the
end of half an hour wash with soap and water.
HOME-MADE FLOOR FINISH— To keep my hard wood
and varnished floors in good condition, I take equal parts
of linseed oil and coal oil, heat and rub floors. They will
look like new. This makes a finish for any floor if
brushed on while boiling hot.
TO CLEAN RUGS— Rugs of a light color may be made to
look almost like new in the following way: Beat thor-
oughly and, after the dust has settled, spread over the
rug, a paste of corn meal and gasoline. Rub in with a
clean stiff scrubbing brush. Let remain until thorough-
ly dry, then sweep meal out with stiff whisk broom, and
let remain in open air until all odor of gasoline escapes.
FOR PALMS AND FERN&— A tablespoon of castor oil
poured on the ground around the roots of palms and ferns
once a month will give them a rapid growth and make
them look fresh and green.
FOR THE MACHINE— To keep oil from dripping on sewing
after oiling, fasten a bit of absorbent cotton to the needle
or just above the needle.
TO CLEAN WHITE KID GLOVES— Dip cloth in gasoline
and then in prepared chalk, and rub the soiled places on
the gloves. Repeat until they are thoroughly clean and
you will never again use the old method of putting them
on the hands and dipping them in the fluid.
—95—
KITCHEN HINTS
TO MAKE STEAK TENDER— To transform a tough piece
of beefsteak into a nutritious and tender one, by a method
employed in many of the first-lass hotels and restau-
rants, proceed as follows : Put three tablespoons of vine-
gar into a deep platter ; add one of olive oil ; lay steak in
it for several hours before it is to be used, turning every
hour. If for breakfast, it should be fixed the night be-
fore, steak should be cooked without wiping it and season-
ing with butter, pepper and salt and garnished with sliced
lemon.
FOR JUICY PIE FILLING— A straw, such as is used at
soda fountains, cut in two and stood upright in the pie
when baking will allow the steam to escape and prevent
the juice from running over the edge.
BREAKING EGGS — Dip saucer into cold water, before
breaking eggs into it, to pour into water to poach and the
yolk will not break so easily.
TO TENDER MEAT— Tough meat may be made tender by
placing in vinegar water for a few minutes.
TO REMOVE ODOR— Biscuit dough, tied in a clean cloth,
dropped in boiling cabbage, will do away with all unpleas-
ant odor.
TO MAKE PIES BROWN— Take a cloth and wipe the top
off with a little sweet milk.
TO IMPROVE ICING — Use one-third teaspoon of cream of
tartar.
—96—
TO KEEP CAKE FROM FALLING — If you will slam a pan
up and down several times, after pouring your cake dough
into it, the cake wont fall when you turn it in the
stove.
TO KEEP OUT RED ANTS— Place a small quantity of
green sage in the pantry shelves.
REMEMBER — Slamming the door of the oven makes the
cake fall.
TO REMOVE INK STAINS— Rub the stain with ripe to-
matoes.
TO KEEP LEMON — Cover with cold water, changing every
week.
TO KEEP FRUIT OR OTHER CAKE— A ripe apple placed
in the cake box will keep it moist and prevent drying out,
and retain its freshness.
FOR BURNT FRUITS OR VEGETABLES— When fruit or
vegetables burn, set vessel in pan of cold water and re-
move cover ; after a few minutes empty contents into an-
other vessel taking care not to disturb burnt part. No
burnt taste will remain.
TABLE OF WEIGHTS
AND MEASURES
One pint of liquid — One Pound.
Two cups of granulated sugar — One Pound.
Two and a half cups powdered sugar — One Pound.
Four cups flour — One Quart or One Pound.
Two heaping cups butter — One Pound.
Four tablespoonsful — One Wine Glass.
Four gills — One pint.
Two tablespoonsful Flour — One ounce.
One tablespoon butter — One Ounce. Butter size of an
egg — Two Ounces.
—97—
ENTERTAINMENTS
A NATION CONTEST
1. — What Nation has brought about the most terrible
wars ? Indig — nation.
2. — What nation creates fear and terror ? Conster — nation.
8. — What nation exercises the greatest authority? Domi —
nation.
4. — What nation is very crafty and sly? Machi — nation.
5. — What nation is given over to destruction? Rui — na-
tion.
6. — What nation has produced the most kings ? Coro — na-
tion.
7. — What nation did the old prophets come from ? Divi —
nation.
8. — What nation presents the best men for office?
Nomi — nation.
9. — What nation prepares most men for the ministry ?
Ordi — nation.
10. — What nation is the slowest nation? Procrasti — nation.
11. — What nation is famous for its lighting system? Illum-
i — nation.
12. — What nation is most deluded ? Halluci — nation.
13. — What nation sees things in a rosy light? Imagi — na-
tion.
14. — What nation is immune from smallpox? Vacci —
nation.
15. — What nation produces the most charming people?
Fasci — nation.
16. — What nation is especially given to voice culture?
Into — nation.
—98—
17. — What nation is the most murderous? Assassi — na-
tion.
18. — What nation is most generous? Do — nation.
19. — What nation is noted for unbridled mirth? Cachin —
nation.
20. — What nation is noted for deep thinking? Rumi — na-
tion.
21. — WThat nation is growing more youthful? Rejuve —
nation.
22. — What nation is the most critical Discrimi — nation
23. — What nation is noted for its dullness? Stag — nation.
24. — What nation has the best actors? Imperso — nation.
25. — What nation is most patient and submissive? Resig —
nation.
MECHANICAL TOY PARTY
The invitation said : "Bring your favorite mechanical
toy to my house on Saturday evening." This was planned
and carried out by a lad of ten. Well, it was wonderful, the
motley array of toys assembled with their owners on a broad
porch of a surburban home one day last week. There were
spiders, beetles, bugs of all kinds, kicking mules, a train
of cars, boats that sped across the ocean, forts that blew up
at the right minute, soldiers that went through the man-
ual of arms and of course automobiles that went like the real
ones, and also stopped, and refused to go like real ones. One
young hopeful had borrowed his sister's Paris dolls that
lisped her name and said "Mama" and "Papa" like any well
bred child. After the merits of toys had been shown and
discussed the hostess appeared with a luncheon that de-
lighted the boys. There were hard boiled eggs, a fruit sal-
ad, sandwiches, crackers and a pink bowl of lemonade to
which they were given free access. A party like this is ab-
solutely no trouble as far as entertaining is concerned, for
each guest supplies his own as well as for the others too.
—99—
TO DISTRIBUTE CHRISTMAS GIFTS
A novel way to distribute Christmas gifts is to make
a huge turkey red stocking, cotton or white drilling. Run
a wire in the top of the hem to keep it open, and suspend
from a hook in the ceiling by a large red ribbon. Decorate
a ladder with ribbon and holly or Christmas green and stand
by the stocking. Hang it up a few days before Christmas
and drop packages in. Light packages or letters may be
pinned on the outside. At breakfast table on Christmas
morning draw lots for the honor of unloading the stocking.
INDIAN MEAL FOR THANKSGIVING NIGHT
If anyone desires a novelty to which to ask a family of
intimate friends, try this on Thanksgiving. Issue your in-
vitation on Indian paper or birch wood paper, asking the
guests to come to the Indian Meal. Serve the following
menu and have a wigwam for the table centerpiece, with
birch bark canoes to hold salted peanuts or popcorn.
Corn Mush or Hasty Pudding With Milk
Succotash Bean Soup
Brown Bread or Indian Meal Corn Bread (Johnny Cake)
Indian Pudding
If the guests will come in Indian costume so much the
better. After supper have a bead stringing contest. Use
the bright colored beads that come for kindergarten use.
THE GLAD THANKSGIVING TIME
In preparing for Thanksgiving one naturally thinks
first of the dinner, but after that happy repast is over and
conversation lags there must be something to do, so I am
going to tell you about a pumpkin party that would be nice
for the evening if you want to ask some children to help
celebrate. You may call it a "pumpkin party," for somehow
—100—
we always associate this gorgeous yellow vegetable with
Thanksgiving time. So we'll have —
"Pumpkins large and pumpkins small,
Pumpkins short and pumpkins tall,
Pumpkins yellow and pumpkins green,
Pumpkins dull and those with sheen."
Use one cut in half, lengthwise for the centerpiece (just
half.) Fill it with apples, bananas, red grapes and white
grapes, purple ones, too, if you can get them. Around the
top stick Christmas tree candle holders and fill with small
white candles. When lit the effect is lovely, and as pretty
a centerpiece as you can imagine. Yellow crepe paper may
be fashioned into adorable pumpkins for holding salted nuts,
and the light may be shaded with paper pumpkin bloss-
oms. Have a huge paper pumpkin for a "Jack Horner" pie,
with yellow ribbons, one for each child. For favors you may
use popcorn put up like ears of corn in green oiled paper with
green paper corn leaves. For this informal occasion I would
suggest using the pretty "Thanksgiving" paper napkins,
and if you do not mind extra trouble each child may have a
yellow crepe paper pumpkin cap to wear. Serve very simple
"eats" consisting of cold turkey sandwiches, cocoa, popcorn,
molasses candy and wee pumpkin tarts with a spoonful of
ice cream on top.
A HOLIDAY PARTY
Here is how a holiday party was given once upon a time
not so very long ago. It was a white affair, with quantities
of silver decorations, which were lovely. The invitations
were on heavy white paper ornamented with wreaths in sil-
ver tinsel and holly wreaths tied with red ribbon and silver
guaze. The combination was lovely. The lamps were chad-
ed with white and silver and the candle shades for the table
were of white and silver.
The first game was a pretty one; a large wreath of
frosted holly leaves was suspended by silver cords; in the
center was a cluster of silvered sleigh bells. Each guest was
—101— .
handed three white rubber balls and allowed three throws
at the bells. If any throw made the bells jingle a prize of a
silver paper box of silver wrapped bon-bons wras awarded.
Guests Blindfolded
Then a silver-leaved wreath was laid flat upon the table
containing a number of white candies. The guests were
blindfolded and the one who succeeded in blowing out the
largest number of candles at one blow was given a pretty
box tied with silver cord which said "For a Blower," and
was found to contain a handkerchief. In this game the
prizes were the same for the boy and the girl.
The dining room table was a thing of beauty; it was
first covered with cotton, sprinkled with quantities of dia-
mond dust, the edge of the table outlined with silver leaves,
and the same leaves surrounded the plates. A small gift
tree was in the center, trimmed entirely in white and silver,
with red electric lights. Just imagine how pretty it all
looked. The place cards were frosted silver and white bells
and were hung from the tumblers by silver-paper birds. A
large white cake with red candles was cut with ceremony
and favors of silver were found inside for the guests.
AN ANNOUNCEMENT PARTY
This was given in the evening, and both men and wom-
en were asked. There were about 20 guests, all good friends,
so the affair was not at all stiff. The hostess passed cards
tied with true-lover's knots of blue with little blueprints
(snapshots) of the happy pair at the top. Below the word
"Matrimony" was printed in blue and gold letters. The
game was to see how many words (proper names barred)
could be made in half-hour.
Every one was surprised at the announcement, which
was told without any other explanation, and the couple were
overwhelmed with congratulations.
At the conclusion of the word contest a basket was
passed containing tiny bells, wee slippers, two rings, two
hearts, envelopes containing a love message, etc. Thus
—102—
partners were found by matching these love tokens. Then
to the music of Lohengrin's wedding march, they went to
the dining room, where this dainty repast was served:
Creamed chicken in heart-shaped patties, hot biscuits, also
heart-shaped; ambrosia, and pink-iced heart cakes;
"Lover's delight" nectar was served in tall glasses. This
was merely grape juice with plenty of cracked ice.
A HAPPINESS LUNCHEON
For a recent bride a Bluebird Luncheon was given by
her maid of honor and attended by her most intimate girl
friends.
The usual white table linen was dispensed with and one
of the blue and white Japanese cloths used. The design
was one of bluebirds skimming across the white ground.
The napkins matched the cloth, and blue white dishes were
used. The centerpiece was a cut glass bowl filled with bride
roses and bachelor-buttons. From the chandeiier overhead
were suspended bluebirds by invisible threads, so that they
fluttered gracefully over the bowl of flowers. These the
hostess made by drawing the birds on cardboard, painting
them in the proper tints, and cutting them out. The same
birds formed the place cards and were poised on the edge
of the water glasses, bearing in their bills the names
of the guests.
There was no attempt, of course, to carry out the decor-
ative idea in the menu ; but with the coffee each guest gave
a "happiness toast" to the bride-to-be. These had been pre-
pared beforehand at the request of the hostess, who had
sent to each girl a bluebird decorated card on which her
toast was to be written and brought to the luncheon. Many
of the toasts were original, but some were quotations from
the play "The Bluebird."
In the afternoon, games were played and the prizes
were bits of jewelry in the popular bluebird design, the
guest favor being a quaint silver necklace with pendant of
an enameled bluebird, from all the girls.
—103—
;
APPENDIX
BOUILLON — Take four pounds of lean beef and cut in
small pieces and boil in four quarts of water, let cook
slowly for four or five hours until reduced to two quarts.
Remove from fire and let cool with meat in the liquor.
Then squeeze all moisture from meat and let stand all
night. Next morning skim off all grease and place upon
the fire. Whip the white of an egg to a stiff froth and
stir in the boiling liquid, so as to collect all impurities.
After boiling a few minutes remove skim and strain.
Season with salt and pepper, serve hot with a slice or
little block of lemon.
CHICKEN CROQUETTES— One solid cup of meat chopped
fine, season with one-half teaspoon of salt, one half tea-
spoon celery salt, one salt spoon of pepper and a speck
of cayenne, a few drops of onion juice, one tablespoon
lemon juice, one teaspoon chopped parsley. Mix with a
thick sauce made with two tablespoonfuls of butter, two
of flour, one cup of milk. Spread on plate and let cool,
shape and roll in cracker meal and egg and fry. This
makes about twelve. It is better to make one day and
fry the next.
BAKED BASS OR TROUT— Take one nice trout or bass,
weighing about four pounds, dress and place on ice for a
short time, remove from ice and place in long pan, rub
with salt and a small quantity of black pepper,, pour just
enough water over the fish to keep it from burning, and
add about one heaping tablespoon of Crisco, set in stove
and let cook for about 30 minutes, have ready a dressing
made from two cups bread crumbs, one tablespoon but-
ter, small onion chopped fine, just enough to slightly
taste, two pieces of celery, also chopped fine or celery
—104—
seed may be used, black pepper, and salt to season, one
dozen small fresh oysters and mix with the water from
where the fish is cooked, fill fish with this dressing and
also place around fish in the pan, return to stove add
more hot water if needed, and bake until done, but not
fall to pieces. Serve on platter that has been heated,
garnish with sliced lemon. The liquor from this makes
all sauce necessary for gravy, as the dressing thickens it
to a creamy gravy.
Be sure in dressing fish to bake to leave the head on
but remove eyes and gills. This is an attractive dish
and also one very much relished.
FRIED LAKE TROUT— SOUTHERN STYLE— Take fresh
game fish, small trout are best, dress and place on ice
till ready to cook. Have a deep frying pan or pot, fill
with lard or frying fat to about one half its depth, let
come to a lively boil, salt fish and dip in meal and drop
into the boiling fat, keep hot and when brown on one
side turn and repeat this until the fish is done but do
not allow to cook till hard. Serve while hot with sliced
lemon. Large trout have to be sliced in halves before
cooking but the small ones are fine cooked whole.
SCALLOPED OYSTERS— Take amount of oysters, put a
layer in pan, then a layer of rolled crackers, butter and
milk, pepper and salt until pan is full then run in stove
and brown, cook about half hour.
IRISH POTATO AU GRATIN WITH PIMENTOES— Boil
potatoes in dice form until tender, take off stove and ar-
range in pan with layer of potatoes then a layer of grat-
ed cheese with little dabs of pimento about over the
cheese, then another layer of potatoes, cheese, etc., sea-
son with salt and pepper as you go on then make a cream
dressing and put over the top with cheese sprinkled over
that and dabs of pimento, put in stove and brown.
CREAM DRESSING— One cup sweet milk, heaping tea-
spoon of sifted flour, pinch of salt and black pepper, one
—105—
spoonful butter, cook until thick, put over the potatoes
and brown. Make a larger quantity if needed.
CORN RELISH— Chop with a knife one half large cabbage,
two bunches celery. Run through meat chopper, 3 large
onions, 4 1-2 red bell peppers, 4 1-2 green bell peppers,l
green hot pepper, 2 red hot peppers. Take one-half box
mustard, 1 pound sugar, 1-3 cup salt, 1 qt. of white vine-
gar, 1 tablespoon tumeric; cook until light brown color
then add ten ears of tender corn, cut and scraped, and
cook a little longer, this will make nine quarts. If more
is wanted double recipe.
SWEET POTATOES WITH MARSHMALLOWS— Boil
whole potatoes until done, then peel and mash, add sweet
milk, a pinch of salt, a tablespoon of butter, sugar
enough to sweeten to taste, a little nutmeg or cinnamon.
In using the milk use just enough to make the potatoes
a smooth paste. Add one or two whole eggs well beaten
put in pan and bake until a nice even brown. Just be-
fore serving cover with marshmallows set in oven and
brown slightly. Be careful not to get the potatoes too
soft or they will not be so good.
SCALLOPED IRISH POTATOES— Peel potatoes and slice
round thin slices, put layer in a pan, then a layer of milk
and little lumps of butter and sprinkle flour between each
layer and salt and pepper to taste, put tiny little onion
between each layer, fix several layers and then run in
stove until cooked and brown.
CHOCOLATE PIE— Two and one-half cups sweet milk,
two pinches of salt, one-half cup of cocoa dissolved in hot
water, yolks of three eggs, put right in milk and beat all
up together, about one and one-half cups sugar or sweet-
en to taste, one spoon butter, three heaping tablespoons
of sifted flour, set on stove and stir constantly until
thick. Bake crusts and let all cool and about half an
hour before meals, put filling into crusts and make me-
ringue of whites by beating stiff and adding one heap-
—106—
ing tablespoon of sugar to each egg. Put over pies and
brown. This makes two pies. Flavor with vanilla.
DELICIOUS MINCE PIE— Take one small box of mince
meat, put in boiler and add enough water to dissolve and
make mince meat soft, add three tablespoons of sugar
and cook until the right thickness for pies. Line pie
plate with crust and fill in with the mince meat, cover
top with layer of crust and prick with fork, bake to a
nice smooth brown — serve smoking hot with whipped
cream and black coffee.
BANANA SHORT CAKE— Make a rich pie crust. Roll
very thin and cook in bottom of biscuit pan, prick with
fork, cook slowly till crisp. Bake three or four layers,
when ready to serve slice bananas very thin and put a
layer between crusts and on top, sprinkle a little sugar
on each layer. Serve with caramel sauce.
CARAMEL SAUCE— Take two cups of sugar, two table-
spoonfuls of dry flour mixed in one cup of sugar, one
tablespoon of butter, two cups water. Then take the
other cup of sugar and put in a skillet and let melt slow-
ly, stir continually until melted and browned. Put first
part in stew pan to itself and let come to boil, then add
the brown part and stir until smooth. Take off, strain
and flavor with vanilla.
ORANGE CAKE— Four tablespoons butter, one cup sugar
two-thirds cup milk, one egg, two cups flour, four tea-
spoons Royal Baking Powder, one-eighth teaspoon salt,
one teaspoon orange extract, grated rind of one orange.
Cream butter, add sugar slowly, beating well, add milk
a little at a time, then add well beaten egg. Sift dry in-
gredients together and add to the mixture, add flavoring
and grated orange rind and mix well. Bake in a greased
shallow cake tin in a hot oven for fifteen or twenty min-
utes. When cool cut with fancy cutter and cover with
orange icing. Can be baked in individual cake tins if
desired.
-107-
ORANGE ICING — Two cupfuls confectioners sugar, two
tablespoons boiling water, two teaspoons lemon juice,
grated rind of one orange, and a little orange pulp if de-
sired. Add water slowly to the sugar to make a smooth
paste, add flavoring and grated rind of one orange and
spread on the cake.
OATMEAL COOKIES — Two cups of raw oatmeal, two cups
flour, one cup sugar, one cup of lard or butter, two eggs,
one cup chopped nuts, one scant teaspoon soda in four
tablespoons of butter milk. One heaping teaspoon of
cinnamon, pinch of salt, vanilla to taste. Make size of
walnut and drop on buttered pans one inch apart. Bake
ten or fifteen minutes in a moderate oven.
DOUGHNUTS— Four cups of sifted flour, three level tea-
spoons of Royal Baking Powder, one-half teaspoon of salt,
one cup of sugar, two eggs beaten together, two table-
spoons of melted butter, one cup of milk ; sift flour, then
measure; add baking powder and salt and sift three
times; rub sugar and butter together; add well beaten
eggs, then flour and milk alternately ; turn out on a well
floured board and roll out one-half inch thick ; cut with
doughnut cutter and fry in boiling fat; flavor with va-
nilla or cinnamon.
TARTAR SAUCE — To one cup of mayonnaise dressing add
one small finely chopped onion, one tablespoon each
of finely chopped capers, sweet gherkins and olives, and
one-half tablespoon each finely chopped parsley and
fresh tarragon. Mix well and keep cool until ready to
serve.
VIENNAISE SAUCE — Reduce one small can of tomatoes
by slow cooking to a thick pulp. When strained there
should be two tablespoonsful. To 3-4 of cup of mayo-
nnaise dressing add 3-4 tablespoon of finely chopped cap-
ers, one teaspoon finely chopped parsley, two teaspoons
each finely chopped gherkins and olives, one teaspoon
finely chopped onion. Add tomato pulp, mix well and
keep in a cool place.
—108—
THOUSAND ISLE DRESSING— One half pint of mayo-
nnaise, two hard boiled eggs chopped fine, a small piece of
onion chopped fine, and two medium sized beets chopped
fine after being cooked. One light teaspoon of sugar,
one 1-2 cup of tomato catsup, mix thoroughly and keep
in a cool place.
CRANBERRY SAUCE— Take cranberries; wash and pick
them put amount of cranberries in vessel on stove with a
little water over them, enough to cover, let boil until ten-
der, then put sugar enough to sweeten to taste, then let
boil until the mixture begins to jelly in a saucer when
tried; then take up and rub through a sieve into the bowl
they will be served in. Let stand all night and it will be
hard.
LEMON SAUCE — One cup sugar, one egg well beaten into
sugar, one cup water, juice and rind one lemon, lump of
butter size of an egg, place on stove to cook after stirring
in two tablespoons of corn starch or flour, let boil and
serve as sauce over plain cake. This is delicious if made
right.
CHICKEN ASPIC— Boil one large hen as for salad and cut
into small pieces with a pair of scissors. Place a layer
of chicken in a flat pan and arrange on this a layer of
hard boiled eggs cut in circles then a layer of pecans and
celery cut fine, until all chicken in used. Place liquor
in which chicken was boiled back on stove and cook down
to one quart. Add one heaping tablespoon of gelatine,
juice of two lemons, salt, and black and cayenne pepper,
pour over contents of pan when it is just beginning to
congeal, cut in slices and serve with mayonnaise.
TOMATO ASPIC— Two tablespoons gelatine, one half cup
cold water, three and half cups tomato juice, one egg,
hard boiled, cayenne pepper to taste, 2 cloves, one table-
spoon of good vinegar, salt to taste, three medium sized
whole fresh tomatoes.
Soak gelatine in cold water till dissolved. Cook to-
—109—
mato juice, add seasoning except vinegar and boil ten
minutes. Add vinegar and soaked gelatine and strain.
Cut egg and tomatoes in rings and dip in gelatine and
arrange in sides and bottom of bowl or mold. Add gela-
tine slowly, allowing it to set gradually, so egg and to-
mato will not fall out of place. Place on ice till ready to
serve. Cut in slices, place on lettuce leaf and serve with
stiff mayonnaise. This makes a pretty salad to serve at
card parties.
CARROT SALAD — Take one bunch of carrots and peel and
grate. Peel and cut into dice shape six apples and a
small bunch of celery, mix in some pecan nuts; mix the
whole together with mayonnaise, serve on lettuce leaf
with mayonnaise on top. This is fine.
IRISH POTATO SALAD— Cut potatoes in dice, put
in vessel and salt to taste, cook slowly till just done.
When cold cut up celery in it and a tiny bit of onion. Mix
with mayonnaise, serve on lettuce leaf.
RAINBOW SALAD — Two slices of pineapple, a ring of
green and a ring of red bell pepper or pimento, a few
chopped nuts, two cheese balls, top with stiff whipped
cream or mayonnaise, and dot with cherries, one green
and one red, serve on crisp lettuce leaves. This is a pret-
ty salad at any time.
FRUIT WINE — One pound raisins, 1 pound prunes, 1
pound evaporated peaches, 3 pounds sugar, 1 gallon
water, one Fleischman's Yeast Cake. Let stand one month
and strain up.
BAKED GRITS— Take a dish of cold grits, mix up with
sweet milk and two eggs, one tablespoon of flour, one of
butter, work until all lumps are out and it is a nice
smooth batter thicker than for batter cakes, then brown
in a pan and grate cheese over the top. This has to cook
about half an hour before putting the cheese on.
—110—
ICES — Orange sherbert to be served with the orange cake.
One cup orange juice, juice of one lemon, two cups of
sugar, five cups water. Grate rind of two oranges and
rub into the sugar. Add water and boil three minutes.
Strain through a cheese cloth. Dissolve in the sugar
and water one package of lemon or unflavored Jell-0 Ice
Cream Powder. Add juice of orange and lemon, and
one large can of grated pineapple, freeze and serve.
Makes about three quarts. A section of orange on top
adds to the beauty of this ice.
HEAVENLY JAM — Six pounds of blue grapes, five pounds
of sugar, four oranges, one pound raisins. Take the
grapes and squeeze the pulp out and put into separate
pan and cook pulp until all seeds come out, stirring all
of the time to keep from sticking. Chop hulls of grapes
real fine, also cut up the raisins. Grate the rind of the
four oranges. Then take the orange pulp out of the
skin with a knife or fruit spoon and put all together and
cook for thirty minutes. This will make eight pints and
is delicious.
A PRETTY CHRISTMAS DINNER
Have dining room all decorated in red and green holly.
Arrange table with a pretty center of red and green. Take
large red apples polished as favors. Cut off one end and
scoop out the inside. Fill each apple with nuts and candy.
Place one apple on one side of plate for each person, in
nest of holly. Then take three or four crackers and place
together and tie a red ribbon around to hold in place with
a little bow at one corner and a sprig of holly and berries
at opposite corner making a box, fill this box with chicken
salad and place box on a little plate with lettuce leaf at op-
posite corner; apple also in a nest of holly. Serve turkey
with cranberry sauce and dressing filled with oysters. Hot
rice, asparagus loaf, creamed English peas. Hot biscuits
or sliced bread. Sweet peach pickle. Dessert, orange sponge
served with fruit cake made by tried and tested recipe in
this book.
-Ill-
SUGGESTED MENUS
Sunday Dinner
Chicken Consomme with Whipped Cream, (p. 3)
Fride Chicken, Southern Style, Cream Gravy (p. 9).
Rice. Potatoes au gratin with Pimentoes (p. 105).
Asparagus on toast (p. 26). English Peas with cream
dressing in pastry cups. (p. 105) .
Hot Biscuits (p. 21).
Fruit Salad, (p. 61) on lettuce leaf with whipped cream.
Orange Pudding (p. 32) Orange Cake (p. 57)
Coffee. Whipped Cream.
Sunday Supper
Thinly Sliced Boiled Ham. Thousand Isle Dressing (p. 109),
Stuffed Eggs on Lettuce (p. 74) .
Tomato sandwiches (p. 30) .
Irish Potato Salad (p. 110).
Thinly sliced bread.
Preserves.
Coffee. Tea
Monday Breakfast
Grape Fruit or Oranges
Oatmeal.
Toast Bacon
Eggs, as preferred
Hot Flannel Cakes (p. 20).
Syrup
Coffee. Tea.
—112—
Monday Dinner
Veal Loaf (p. 74) . Tomato Sauce (p. 58)
Green String Beans (p. 24)
Squash, Mexican style (p. 24)
Creamed Irish Potatoes baked brown
Candied Yams, Southern Style. Cornbread Muffins (p. 19).
Apple Roll (p. 41) with hard sauce, (p. 58).
Coffee Tea.
Monday Supper
Broiled Steak (p. 7) French fried potatoes (p. 26).
Hot Grits
Scrambled Eggs. Hot Muffins (p. 19).
Coffee.
Tuesday Breakfast
Corn Flakes with Bananas and Pure Cream.
Toast. Broiled Ham
Eggs cooked as preferred
Fried Apples.
Hot Flannel Cakes (p. 20). Syrup
Hot Coffee. Tea.
Tuesday Dinner
Stuffed Roast with Dressing (p. 10).
Cabbage, Cream Dressing, Sliced Eggs. Spaghetti with To-
matoes and Onions (p. 72) .
Creamed Irish potatoes.
Baked sweet potatoes.
Sliced tomatoes. Mayonnaise (p. 59).
Banana Short Cake (p. 107). Caramel Sauce (p. 107).
Tuesday Supper
Pork Sausage with Fried Sweet Potatoes (p. 26).
Hit Grits
Cored Baked Apples in peel, with Whipped Cream (p. 38).
Egg Omelet (p. 72). Hot Biscuits (p. 19).
—113—
Wednesday Dinner
Baked Chicken, Dressing (p. 9) . Hot Rice.
Scalloped Irish potatoes (p. 106).
Sweet potatoes with marshmallows (p. 106)
Pear Salad. Lettuce. Mayonnaise (p. 62) .
Hot Biscuits (p. 19).
Japanese Cake (p. 53) Orange Jello (p. 37) .
Coffee. Tea.
Wednesday Supper.
Oyster Soup (p. 3)
Ham. Eggs, straight up and turned, mingled on dish with
ham. Rice or Grits.
Cheese Souffle (p. 70).
Irish Potato Chips (p. 25) .
Hot Biscuits (p. 19).
Coffee Tea.
Thursday Breakfast
Oranges. Cream of Wheat with pure cream.
Toast. Breakfast Bacon
Brains and Eggs.
Waffles (p. 19).
Coffee. Tea
Thursday Dinner
Vegetable soup with crackers (p. 5).
Pork Roast Southern style with sweet potatoes peeled and
baked around it (p. 11).
English Peas, with Eggs a la English (p. 75).
Spaghetti and Cheese (p. 72). Spinach with Eggs (p. 25).
Corn bread muffins (p. 19) .
Banana Salad served on lettuce leaves with Mayon-
naise (p. 62).
Lemon Pie (p. 43) Coffee. Tea.
—114—
Thursday Supper.
Steak fried French style (p. 7).
Smothered Eggs on Toast (p. 73) .
Baked grits with grated cheese on top (p. 110).
Stuffed Irish Potatoes (p. 25).
Hot Biscuits (p. 21), or Muffins (p. 19).
Coffee Tea.
Friday Breakfast.
Orange. Oatmeal or any cereal with cream.
Toast. Fried green tomatoes (p. 27).
Bacon and eggs.
Hot cakes (p. 20), with syrup.
Coffee, Tea,
Friday Dinner.
Red Snapper, Creole style (p. 15) . Creamed Irish potatoes.
Stuffed Bell Peppers (p. 27).
Carrot Salad (p, 110)a
Corn Muffins (p. 19). Baked Sweet Potatoes.
Chocolate Pie (p. 44). Coffee. Tea.
Friday Supper.
Scalloped Oysters (p. 105). Spanish Omelet (p. 77). Grits.
Cheese Straws (p. 72) s
French Fried Potatoes (p. 26).
Hot Biscuits (p. 21).
Coffee. Tea.
Saturday Breakfast
Shredded Biscuit, toasted with Peaches and Cream.
Breakfast Bacon, Toast with Eggs on top*
Hot Flannel Cakes (p. 20).
Coffee. Tea.
—115—
Saturday Dinner
Creole Steak. Creamed Irish Potatoes (p. 28).
Sweet Potatoes in pan (p. 26). Stuffed Egg Plant (p. 28).
Spaghetti and Cheese (p. 72).
Tomatoes and Mayonnaise (p. 59) .
Chocolate Pudding with Sauce (p. 33).
Saturday Supper
Boiled Salmon with sauce (p. 16). Spoon Bread (p. 19).
Goulash (p. 14). Irish potato chips (p. 25).
Quick Rolls (p. 21).
Coffee Tea.
Second Sunday Dinner
Almond Bisque.
Chicken Pie (p. 9). Rice.
Cauliflower (p. 25).
Sweet Potato Pone (p. 26) . Mushrooms with English Peas.
Stuffed Tomato Salad (p. 63), on Lettuce Leaf.
Sliced Light Bread or hot Biscuit.
Marshmallow Pudding (p. 33). Whipped Cream White Loaf
Cake (p. 48).
Second Wednesday Supper
Oyster Cocktail (p. 16).
Creole Chicken with Sauce (p. 13).
Cheese Balls in Rice Nests (p. 70). Scrambled Eggs.
Hot Biscuits (p. 21).
Apple Tapioca Pudding (p. 37). Coffee. Tea.
TABLE OP CONTENTS
Soups 3
Meats 7
Fish 15
Bread 19
Vegetables _ 24
Sandwiches 29
Desserts 32
Pies 41
Cakes 47
Sauces _ 58
Salads 61
Miscellaneous „ 70
Ices 78
Pickles 82
Preserves, Jellies and Canned Fruits _ 85
The Art of Drying and Canning 87
Candies 91
Light Diet for the Sick 94
Household Hints 95
Kitchen Hints 96
Table of Weights and Measures 97
Entertainments 98
Appendix _ 104
Suggested Menus 112
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